Refreshing Anti-Inflammatory Lemon-Blueberry Smoothie Recipe

Bright, tangy, and built around ingredients commonly included in anti-inflammatory eating patterns, this lemon-blueberry smoothie balances citrus zing with berry sweetness for a cooling, drinkable snack or breakfast. For a quick reference to a similar lemon-blueberry preparation, see this tested lemon-blueberry base recipe.

Ingredients and exact measurements

List each ingredient to keep the flavor balanced and the texture smooth: 1 cup frozen blueberries, 1 medium ripe banana, 1/2 cup plain Greek yogurt (or plant-based yogurt), 1/2 cup unsweetened almond milk (or other milk), 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon grated fresh ginger, 1/2 teaspoon ground turmeric (optional), 1 teaspoon honey or maple syrup (optional), and a handful of ice if you like a thicker texture. These amounts emphasize the lemon and blueberry profile while including common anti-inflammatory-supporting ingredients like ginger and turmeric.

Equipment and prep notes

Use a high-speed blender for the creamiest result; a standard blender works if you pulse and blend longer. Peel and slice the banana and grate ginger just before blending to preserve fresh flavor. Zest the lemon first, then juice it to avoid bitterness. If you prefer dairy-free, swap the Greek yogurt for a plant-based yogurt without added sugar.

Step-by-step blending directions

Add the almond milk and yogurt to the blender first for an even puree, then add the banana, frozen blueberries, lemon juice, zest, grated ginger, and turmeric. Blend on high for 30–60 seconds until smooth and creamy; pause and scrape down the sides if needed. Taste and sweeten with honey or maple syrup if desired, then add ice and pulse for a thicker, colder drink. Pour into a chilled glass and garnish with a lemon slice or extra zest.

Simple variations to match taste and texture

Swap frozen peaches for half the blueberries to soften tartness, or add a tablespoon of chia seeds for extra texture and fiber. For a more citrus-forward version, increase lemon juice by an extra teaspoon and balance with a slightly riper banana. If you want a green boost, add a small handful of baby spinach; the lemon and blueberry flavors remain the stars while the greens blend in smoothly. For seasonal ideas and themed blends, try this refreshing Valentine smoothie take on lemon and berry flavors.

Storage, serving suggestions, and make-ahead tips

Store any leftovers in an airtight container in the fridge for up to 24 hours; shake or re-blend briefly before serving to restore texture. To prep ahead for mornings, portion the fruit, ginger, turmeric, and lemon zest into single-serving freezer bags—then add yogurt and liquid at blending time. Serve this smoothie with whole-grain toast or a protein-rich nut butter to round out a light, balanced snack.

Conclusion

For a tested variant with similar ingredients and proportions, review the recipe collection at Anti-Inflammatory Lemon-Blueberry Smoothie – EatingWell and compare preparation tips with a bright homemade option at Lemon Blueberry Smoothie Recipe – Ambitious Kitchen.