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Peach Blueberry Smoothie Recipe
Ben Carraoli

Peach Blueberry Smoothie Recipe

I’ve always loved smoothies that are quick, refreshing, and packed with flavor. Recently, I tried this Peach Blueberry Smoothie, and it instantly became one of my favorite go-to breakfasts. It’s sweet, fruity, and creamy, yet surprisingly simple to make.
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Total Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • Frozen peaches 1 cup: Using frozen peaches gives the smoothie a creamy texture and chills it perfectly. Fresh peaches can work too, but freeze them overnight first.
  • Frozen blueberries 1 cup: Wild blueberries are my favorite for an extra punch of flavor and nutrients. Any frozen blueberries work well.
  • Milk 1 cup: Low-fat dairy or unsweetened almond milk works beautifully. Plant-based alternatives like oat or soy milk are great too.
  • Greek yogurt 1/2 cup: I use plain 0% fat Greek yogurt to add creaminess and protein.
  • Honey 1-2 tsp, optional: Adds natural sweetness. You can adjust or skip based on your preference.

Method
 

  1. First, gather your peaches, blueberries, milk, Greek yogurt, and honey. If you’re using fresh peaches, peel and slice them, then freeze them overnight for the best consistency.
  2. Place all the ingredients into a blender. Blend on high until the mixture is completely smooth and creamy. If needed, add a little more milk to reach your desired consistency.
  3. Pour the smoothie into glasses or mason jars. Enjoy it right away for the freshest taste and vibrant color.

Notes

  • I always freeze my fruit for a thicker, chilled smoothie without adding ice.
  • I adjust milk gradually while blending to control texture and creaminess.
  • Using wild blueberries makes a noticeable difference in flavor intensity.
  • I sometimes add a pinch of cinnamon for warmth and extra depth.
  • For a sweeter smoothie, I drizzle honey on top just before serving instead of blending it in.