A LITTLE FLOUR. A LOT OF HEART. Made with love (and a little mess).

Drinks · MILI’S PHOTO JOURNAL

Blueberry Yogurt Smoothie

A creamy purple smoothie gets a playful finish with a few blueberries floating on top.

5 minEasy2 smoothies, about 300 ml each

A LITTLE KITCHEN BACKSTORY

Let’s make something lovely.

Blueberries bring color and a pleasantly tangy edge to this quick drink. Reserve a few whole berries to scatter on top before serving.

Plain yogurt gives the smoothie body while milk keeps it easy to pour. This version keeps the berry flavor clear without adding banana.

APRON OPTIONAL. APPETITE ENCOURAGED.

Blueberry Yogurt Smoothie

PREP5 minCOOK0 minTOTAL5 minMAKES2 smoothies, about 300 ml each

What you’ll need

Smoothie

250 g fresh blueberries (about 1¾ cups), divided
200 g plain Greek yogurt (about ¾ cup plus 1 tbsp)
180 ml cold whole milk (¾ cup)
15 ml maple syrup (1 tbsp)
½ tsp vanilla extract

Let’s do this

1
Rinse and reserve
Rinse the blueberries and drain well. Reserve 10 berries for the tops.
2
Blend
Put the milk, yogurt, remaining blueberries, maple syrup and vanilla in a blender. Blend for 45–60 seconds until creamy, scraping down the jug only with the blender switched off.
3
Serve
Pour into two glasses and scatter five reserved blueberries over each. Enjoy cold.

Allergen heads-up

Milk. Check every ingredient and substitute for your own needs.

THE LITTLE THINGS THAT MAKE A DIFFERENCE

Before the happy first bite.

01

Blend a little longer if you prefer fewer visible pieces of blueberry skin.

02

For a thicker drink, chill the rinsed berries in the freezer for 30 minutes before blending.

Save some for later

Transfer promptly to a covered container and refrigerate at 40°F (4°C) or colder for up to 24 hours. Stir before serving; the best color and texture are immediately after blending.

YOU MIGHT BE WONDERING

A few kitchen questions.

THE REAL-LIFE CAMERA ROLL

From my kitchen.

the beautiful & the messy