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Watermelon Blueberry Protein Smoothie Recipe
Ben Carraoli

Watermelon Blueberry Protein Smoothie Recipe

I have to admit, this Watermelon Blueberry Protein Smoothie quickly became one of my favorite summer treats. The first time I blended it, I was amazed at how sweet, refreshing, and filling it felt without any added artificial flavors. The combination of juicy watermelon and tangy blueberries instantly gave me a burst of summer in every sip.
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Total Time 5 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 cup fresh watermelon cubed or scooped with a melon baller – Using a personal-size watermelon makes preparation easier and prevents waste.
  • 1/2 cup frozen blueberries – Frozen berries help give the smoothie a thicker texture and a naturally chilled taste.
  • 1/2 cup plain nonfat Greek yogurt – Adds creamy texture and protein; I prefer fresh, tangy yogurt for the best flavor.
  • 1 –2 teaspoons chia seeds optional – These tiny seeds boost fiber and omega-3 content while slightly thickening the smoothie.
  • 1 teaspoon ground flaxseed optional – Adds extra nutrients and antioxidants. I like to grind mine fresh for maximum benefit.
  • 2 teaspoons honey – Balances the tartness of blueberries naturally.
  • 3/4 cup milk of choice or water – Almond oat, or cow’s milk all work well depending on your preference for creaminess.

Method
 

  1. First, cube or scoop your watermelon. If using a melon baller, you’ll get perfectly sized pieces that blend easily. Keep your blueberries frozen for a naturally chilled smoothie.
  2. Add watermelon, blueberries, Greek yogurt, honey, chia seeds, flaxseed, and milk into the blender. Blend on high until smooth. I usually pulse first, then blend fully to get a creamy texture without over-blending.
  3. Pour the smoothie into a tall glass or mason jar. It’s best enjoyed right away for the freshest taste and the most vibrant color. Garnish with a few whole blueberries or a small watermelon wedge for a pretty presentation.

Notes

  • I love using petite watermelons; they’re easier to handle and store.
  • For a thicker texture, I sometimes freeze the watermelon cubes overnight.
  • I always pulse first in the blender to avoid any chunks of frozen berries.
  • Adding a pinch of sea salt enhances the natural sweetness of the watermelon.
  • For extra nutrition, I sometimes toss in a small handful of spinach – it doesn’t affect the flavor much.