By Chris Newport, Nutritionist and Head Coach

Blueberry muffins are a quintessential American treat. But that’s exactly the problem: they’re a treat. Loaded with sugar, lacking fiber and often packed with calories, they’re not the healthiest choice.

Although quite frankly, I think I like the batter more than I like eating the baked version. Admit it: you’ve licked the batter bowl too. Stop feeling guilty. I’ve found a solution.

So how could I get all the goodness of blueberry muffin (batter) in a healthier version? Make it into a smoothie, of course!

June is peak season for blueberries in NC (I love picking them fresh at Vollmer Farm in Bunn), so if you can get these fresh, they’ll taste that much better. If not, use frozen blueberries.

In this version, I use unsweetened vanilla almond milk. I’ve also made it with dairy milk, then added vanilla extract and it comes out great. If you need the extra carbs (say, post workout), then use the sweetened almond milk, use a whole banana, or add a date, honey or maple syrup.

Try not to skip the nut butter. This is what really sets it apart and makes it really taste like muffin batter. Pecan butter works great too and is easy to make (stay tuned for that blog post soon!). While I loooooove peanut butter, it’s taste might be a bit too distinct for this recipe.

I’ve used this recipe with great success for a pre-race meal. It works great for post workout recovery smoothie too. If you want this blueberry muffin battter smoothie for breakfast, just make sure you keep the protein powder for sustained energy throughout the day.

Enjoy!