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Blueberry-Walnut Smoothie

I love a good blueberry smoothie – the color, the sweet flavor, and the refreshing way they make me feel. Blueberries are my favorite berry in smoothies. They blend the creamiest, and do not have any seeds like other berries – so they are not tart. This makes blueberries easy to pair with bitter ingredients – like kale and walnuts.

Blueberry-Walnut Smoothie Recipe by The Local Sprout

I have found that a fruit smoothie alone is not enough to satisfy me – especially if the smoothie is my meal. Thus protein (walnuts), and lots of veggies (zucchini and kale) have become a staple for my smoothies. Throwing some extra walnuts and hemp seeds on this smoothie really tops it off. It adds texture, and extra sustenance to get me through the rest of my day.


A couple quick tips before giving this recipe a go: 1) I strongly suggest using raw, unsalted walnuts in this smoothie, as they will blend to a creamier texture and be a bit less bitter, toasted and unsalted will work though. 2) Freeze very ripe (as in brown or extremely spotted) bananas. These bananas are the sweetest and will be the creamiest in your smoothie as well! Simply peel your bananas, break into chunks and freeze in a bag until ready to use.


This blueberry-walnut smoothie is creamy, sweet and protein-packed. It comes together quickly in a blender and is the perfect pick-me-up for any busy day! I hope you all love this smoothie as much as I do! If you give it a try, be sure to leave a comment below letting me know what you think!


Blueberry Smoothie with walnuts


Blueberry-Walnut Smoothie
Prep time
Total time
This blueberry-walnut smoothie is creamy, sweet and protein-packed. It comes together quickly in a blender and is the perfect pick-me-up for any busy day!
Recipe type: Breakfast
Cuisine: Gluten Free, Vegan
Serves: 1 large smoothie
  • ½ cup blueberries, frozen
  • ⅛ cup raw walnuts
  • ⅔ cup zucchini, frozen*
  • ½ banana, frozen
  • big handful kale
  • ⅔ cup nut milk[ (I used cashew milk- use more as needed)
  • ½ tsp cinnamon
  • pinch nutmeg
optional (for topping)
  1. Place all ingredients in blender*. Blend on high until smooth and creamy, scraping the edges halfway through to ensure evenness.**
  2. Pour into cup, sprinkle with toppings if desired and serve immediately.
*Zucchini? This addition to my smoothies has been incredible. If you’ve made any of my other smoothies before (such as my Acai-Cannoli Bowl or my favorite Sweet Potato-Almond Butter Smoothie), you’ve probably noticed that I often use cauliflower. I do this because cauliflower is high in nutrients and does not have much flavor - which makes it a great thickener for my smoothies. Zucchini is the same. Simply chop your zucchini into small chunks and freeze in a bag until ready to use (steaming it prior is also good if you have time).

**If you plan on making smoothies frequently, I definitely suggest investing in a good blender. (I went through 3 cheep blenders over the course of one semester in college. no joke). I love my Vitamix - probably one of the best Christmas gifts I’ve ever received. It literally holds up anything. You can buy them certified refurbished which helps cut the cost and still gives you a great product. I love this one.

Nutrition Information is a rough estimate of 1 smoothie without toppings
Nutrition Information
Serving size: 1 smoothie Calories: 327 Fat: 12.7g Saturated fat: 1g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 26.2g Sugar: 22.4g Sodium: 121mg Fiber: 7.8g Protein: 13.3g Cholesterol: 0mg


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Sweet Potato-Almond Butter Smoothie

Vegan and Gluten Free Smoothie RecipeThe Local Sprout Blueberry-Walnut Smoothie

The Local Sprout


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