• Blueberry muffin smoothie (Chris Middleton)Source: Chris Middleton

Blueberries are little nutritional powerhouses. They are the star feature of this vibrant smoothie, which uses fresh and freeze-dried berries. Each style adds its own texture and variation on blueberry flavour. 




Skill level

Average: 4.3 (3 votes)

Freeze-dried blueberries are available from good health food stores and some supermarkets. 


  • 250 g (9 oz/1 cup) natural yoghurt or 250 ml (8½ oz/1 cup) milk kefir 
  • 60 g (2 oz/½ cup) crushed ice 
  • 2 peeled bananas, frozen and roughly chopped 
  • 150 g (5½ oz/1 cup) frozen blueberries
  • 1 tbsp ground linseed ( flaxseed meal) 
  • 1 tsp natural vanilla extract
  • freshly squeezed lime juice, to taste 
  • honey, to taste 


To serve 

  • natural yoghurt
  • sliced banana
  • fresh blueberries 
  • freeze-dried and/or dried blueberries
  • dried mulberries 
  • activated buckwheat 
  • edible flowers 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Whiz the yoghurt or kefir with the ice, banana, blueberries, linseed and vanilla extract in a high-speed blender or small food processor until smooth. Scrape down the inside of the blender or processor bowl if required. If the mixture isn’t moving well in the blender, add a tablespoon or two of water or kefir, being careful not to add too much liquid. 

Taste the smoothie and add a squeeze of lime juice and a drizzle of honey to balance the flavour to your liking. 

Spoon the thick smoothie mixture immediately into two chilled bowls and top with a swirl of yoghurt. Scatter with the banana, berries, buckwheat and flowers. 



•  To make dairy free, replace the yoghurt and/or milk kefir with a non-dairy alternative. To make vegan, also swap the honey for rice malt syrup, pure maple syrup or a couple of drops of liquid stevia. 


This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.