Lemon and Walnut Crumble Wild Blueberry Muffin Smoothie
Recipe by Katie Cavuto, MS, RD, of Nourish. Breathe. Thrive.
Print Recipe3/4 cup frozen Wild Blueberries, 1 tablespoon set aside
1 tablespoon lemon juice plus ½ teaspoon lemon zest (set aside some for garnish)
1-2 dates, soak in warm water for a few minutes
½ cup low-fat, plain strained yogurt
1 cup unsweetened vanilla almond milk
2 tablespoons chopped walnuts
1 teaspoon cinnamon
- In the blender, combine the cinnamon and walnuts and pulse to form a crumb-like texture.
- Remove the majority of the crumble from the blender and set aside.
- Add the remaining ingredients to the blender. Blend and add ice to thin as needed.
- Pour into glass.
- Mix the walnut crumble with the remaining frozen Wild Blueberries and use to top the smoothie.
- Garnish with lemon zest.
