Refreshing Anti-Inflammatory Lemon-Blueberry Smoothie Recipe
Bright, citrusy start to a chilled blend
This quick recipe highlights lemon and blueberries alongside turmeric, ginger, and other anti-inflammatory ingredients for a vibrant, drinkable snack or light breakfast; for other fruit-forward ideas try the seasonal twist in this Valentine smoothie recipe.
Ingredients and servings
Use the following amounts to make one large or two small servings that balance citrus brightness with creamy texture and anti-inflammatory flavors. Swap items to suit dietary needs.
- 1 cup fresh or frozen blueberries
- 1 small ripe banana (for creaminess)
- 1/2 cup plain Greek yogurt or plant-based yogurt
- 1/2 lemon, juiced (about 1–2 tablespoons)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
- 1 tablespoon ground flaxseed or chia seeds
- 3/4 cup cold water or unsweetened almond milk
- 4–6 ice cubes (omit if using frozen blueberries)
- 1–2 teaspoons honey or maple syrup, optional
This ingredient mix keeps the lemon and blueberry profile front and center while incorporating commonly used anti-inflammatory additions; for fully plant-based swaps and more dairy-free ideas, see this plant-based smoothies roundup.
Step-by-step preparation
Start by adding the liquid and soft ingredients to the blender first to help create a smooth emulsion.
Place the water or almond milk, yogurt, banana, lemon juice, turmeric, and ginger into the blender.
Add blueberries, flaxseed or chia, and ice on top; blend on high until fully smooth. 
Taste and adjust: add a touch of honey or maple if you prefer sweeter, or an extra squeeze of lemon for brighter acidity. Pour into a chilled glass and enjoy immediately for best flavor.
Texture, sweetness, and easy swaps
If the mixture is too thick, thin with 1–2 tablespoons of water or almond milk and re-blend briefly; for thicker smoothies add a few frozen blueberries or an extra chunk of banana. Swap yogurt for silken tofu or additional plant milk for dairy-free options, and replace flaxseed with chia if that matches your preference.
Storage and make-ahead tips
Pour leftover smoothie into an airtight jar and refrigerate for up to 24 hours; stir or re-blend briefly before drinking to restore creaminess. For longer storage, freeze portions in ice cube trays and blend frozen cubes later for instant smoothies; for more ideas using chia as a thickener and make-ahead mixes, explore these chia seed smoothie ideas.
Flavor variations and add-ins
Boost citrus by adding a thin strip of lemon zest, toss in a handful of baby spinach for color, or stir in a scoop of vanilla protein powder for a post-workout option. A teaspoon of shredded coconut or a few fresh mint leaves shifts the profile without masking the lemon-blueberry core.
Conclusion
This lemon-and-blueberry blend keeps things simple: bright lemon juice, sweet-tart blueberries, and anti-inflammatory-friendly spices come together for a fresh, easy recipe — for a professionally tested take, compare with Anti-Inflammatory Lemon-Blueberry Smoothie – EatingWell. If you want a slightly different texture and additional ideas, see the version at Lemon Blueberry Smoothie Recipe – Ambitious Kitchen.
