Sugar-Free Blueberry Protein Smoothie (High-Protein, 5 Minutes)
A thick and creamy sugar-free blueberry protein smoothie made with frozen wild blueberries, whey protein, milk, and flaxseed. This quick post-workout smoothie is high in protein, naturally sweetened with Truvia, and blends perfectly in a Ninja or Vitamix in just 5 minutes.
Prep Time5 minutes mins
Total Time5 minutes mins
Keyword: high-protein smoothie recipe, post work out smoothie, sugar free smoothie, sugar-free blueberry protein smoothie, wild blueberrie smoothie
Servings: 2 glasses
glasses
Author: Olya Shepard
High-speed blender (Ninja or Vitamix preferred)
measuring cups and spoons
Glass or shaker bottle for serving
- 1 cup frozen wild blueberries
- 1 scoop whey protein, vanilla or unflavored
- 1 cup milk, dairy or oat milk
- 1 tablespoon flax seeds, ground or whole
- 1 packet Truvia, or to taste
Add milk to the blender first to help everything blend smoothly.
Add whey protein and flaxseed so they dissolve evenly.
Add frozen wild blueberries last.
Blend on high until smooth and thick, about 30–60 seconds.
Taste and adjust sweetness if needed, then serve immediately.
Nutrition Facts
Sugar-Free Blueberry Protein Smoothie (High-Protein, 5 Minutes)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
- Use frozen wild blueberries for the best texture and deeper flavor; they also keep the smoothie cold without ice.
- If using fresh blueberries, add a handful of ice to thicken.
- Choose a whey protein that blends smoothly to avoid a chalky texture.
For dairy-free, use almond milk or oat milk and a plant-based protein powder.
- Adjust sweetness with more or less Truvia, or use liquid stevia.
- Best enjoyed immediately, but can be stored in the fridge for up to 24 hours (shake or re-blend before drinking).