Our blueberry orange smoothie recipe features a delectable blend of frozen blueberries, orange juice, and Greek yogurt for a creamy, sweet beverage with a slightly tangy hint. The drink is sugar-free and rich in protein and healthy ingredients, making it ideal for breakfast or snacking.
Thanks to the freshly-squeezed orange juice and sweet-tart blueberries, this smoothie has a bright summery flavor and is packed with health benefits. Orange juice is an excellent source of vitamins and minerals, including vitamin C, vitamin A, thiamin, folate, potassium, fiber, proteins, copper, and magnesium.
One cup of orange juice has almost double the daily vitamin C requirement (124 mg of vitamin C). Vitamin C, commonly known as ascorbic acid, acts as a powerful antioxidant in the body, neutralizing and eliminating free radicals. In addition, vitamin C is one of the essential components of collagen, which is required for cell repair and the creation of new tissues in the body.
When you think of smoothies, blueberries and orange juice are probably not the first things that come to mind. However, the two flavors happen to naturally complement each other wonderfully.
Blueberries are not as sweet as other berries, so the addition of orange juice and honey provides a touch of sweetness, making the smoothie more lip-smackingly appealing.
Due to the high water- content of oranges, you will need to add a thickening agent like yogurt. If you wish for a dairy-free version, substitute Greek yogurt for soy milk yogurt.
We also recommend using frozen berries. This will enhance the consistency, resulting in a thick, creamy milkshake-like treat.
Storage and Freezing
Since this blueberry orange smoothie contains ice, it should be consumed immediately for the best quality and consistency.
Once the ice is removed, the smoothie can be stored in airtight containers in the refrigerator for up to two days.
To freeze, we prefer to divide the mixture into small Ziploc bags. This allows us to easily defrost each portion individually. You can freeze the portions for up to 3 months.
Can I Refreeze Frozen Blueberries?
The short answer is yes, and it’s also how most people preserve these berries during the winter.
The freezing process doesn’t affect the nutritional value and flavor of the fruit; however, there are undesirable effects on its overall texture. Refreezing causes ice crystals on the surface of fruits, resulting in damage to the outer layer and a soft and mushy texture.
Additionally, the exposure to air may lead to bacterial growth which will spoil the fruit. In general, it’s a great tip to defrost only the necessary amount and to keep the rest of it in the freezer.
If your frozen berries are stored in large containers rather than individually portioned ones, simply let them sit at room temperature for 20 minutes, then tap the container on a hard surface to loosen the berries.
Then, take out the required quantity and set them aside. Seal the container tightly and refreeze the remaining fruit for later usage.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.
A tasty and nutritious smoothie that's a great source of vitamins and antioxidants.