Why You’ll Love This Recipe

I love this Mixed Berry Smoothie because I can make it with simple ingredients and very little preparation. Using frozen berries gives me a thick, frosty texture without needing lots of ice, while banana adds natural sweetness and creaminess.

I also like how flexible this recipe is. I can use whatever combination of berries I have available, replace the dairy ingredients with plant-based alternatives, add leafy greens, or blend in oats, seeds, or protein powder.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups frozen mixed berries, such as strawberries, blueberries, raspberries, and blackberries
1 ripe banana, preferably frozen
1/2 cup plain or vanilla Greek yogurt
3/4 cup milk or plant-based milk
1 tablespoon honey or maple syrup, optional
1 tablespoon chia seeds or ground flaxseed, optional
1/2 cup ice cubes, optional
1/2 teaspoon vanilla extract, optional

Directions

I pour the milk into my blender first because adding the liquid at the bottom helps the other ingredients blend more easily.
I add the Greek yogurt, mixed berries, and banana.
If I’m using chia seeds, ground flaxseed, or vanilla extract, I add them at this point.
I blend everything on high until the berries are completely broken down and the smoothie becomes thick and creamy.
I taste the smoothie before adding any sweetener. Because the sweetness of berries can vary, I add honey or maple syrup only when I think it needs it.
If my smoothie is too thick, I add a small splash of milk and blend again. If I want it thicker and colder, I add a few ice cubes or additional frozen berries.
I continue blending until I reach a smooth consistency.
I pour my Mixed Berry Smoothie into a glass and serve it immediately while it’s cold and creamy.

Servings and Timing

I get approximately 2 small servings or 1 generous smoothie from this recipe.

Prep time: 5 minutes
Blending time: 1–2 minutes
Total time: About 7 minutes
Servings: 1 large or 2 small smoothies

Variations

Mixed Berry Spinach Smoothie

I add one or two handfuls of baby spinach before blending. The berries have plenty of flavor, so I find they balance the mild taste of spinach nicely.

Mixed Berry Protein Smoothie

I add a scoop of vanilla or unflavored protein powder. Since protein powder can thicken the mixture, I usually add a little extra milk until I get the consistency I want.

Mixed Berry Oat Smoothie

I blend in about 1/4 cup of rolled oats for an extra-thick smoothie. I sometimes blend the oats with the milk first to give my finished drink a smoother texture.

Dairy-Free Mixed Berry Smoothie

I replace regular milk with almond, oat, soy, or coconut milk and use a dairy-free yogurt. I keep the frozen banana in the recipe because it helps maintain a creamy texture.

Mixed Berry Smoothie Without Banana

When I don’t want banana, I replace it with frozen mango, avocado, or additional Greek yogurt. I may add a little honey or maple syrup to compensate for the sweetness normally provided by the banana.

Storage/Reheating

I prefer drinking my Mixed Berry Smoothie immediately after blending because that’s when I get the thickest, coldest, and freshest texture.

If I have leftovers, I pour them into an airtight jar or container and refrigerate them for up to 24 hours. Some separation is normal, so I shake or stir the smoothie thoroughly before drinking it.

I can also freeze leftover smoothie in an ice cube tray. Once the cubes are solid, I transfer them to a freezer-safe container. When I want another smoothie, I blend the frozen cubes with a little milk until creamy.

I don’t reheat this smoothie. I serve it cold, and if refrigerated leftovers have lost their thick texture, I blend them again with a few frozen berries or ice cubes.

FAQs

Can I use fresh berries instead of frozen berries?

Yes. I can use fresh strawberries, blueberries, raspberries, and blackberries. When I use fresh fruit, I usually add a handful of ice or a frozen banana to make my smoothie colder and thicker.

What berries are best for a Mixed Berry Smoothie?

I love combining strawberries, blueberries, raspberries, and blackberries because each berry contributes a slightly different flavor. However, I can use any combination I have available and adjust the proportions to suit my preference.

How do I make my Mixed Berry Smoothie thicker?

I use frozen berries and a frozen banana while reducing the amount of milk slightly. Greek yogurt, chia seeds, rolled oats, and additional frozen fruit can also help me create a thicker consistency.

Can I make a Mixed Berry Smoothie without yogurt?

Yes. I can simply leave out the yogurt and use a little less milk. For extra creaminess, I can add more frozen banana, avocado, coconut milk, or a dairy-free yogurt alternative.

Can I make a Mixed Berry Smoothie ahead of time?

Yes, although I prefer it freshly blended. If I prepare it ahead, I keep it in a tightly sealed container in the refrigerator for up to 24 hours. I shake, stir, or quickly blend it again before serving because some separation may occur.

Conclusion

This Mixed Berry Smoothie is one of my favorite recipes when I want something fruity, creamy, and quick to prepare. I love how strawberries, blueberries, raspberries, and blackberries combine to create a balance of sweet and tart flavors, while banana and Greek yogurt give the smoothie a smooth texture.

Mixed Berry Smoothie

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This Mixed Berry Smoothie combines strawberries, blueberries, raspberries, and blackberries with banana, Greek yogurt, and milk for a thick, creamy, sweet-tart drink. It is a quick and refreshing choice for breakfast or an afternoon snack.

Author: Laura
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Yield: 1 large or 2 small smoothies
Category: Beverage
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups frozen mixed berries, such as strawberries, blueberries, raspberries, and blackberries
1 ripe banana, preferably frozen
1/2 cup plain or vanilla Greek yogurt
3/4 cup milk or plant-based milk
1 tablespoon honey or maple syrup, optional
1 tablespoon chia seeds or ground flaxseed, optional
1/2 cup ice cubes, optional
1/2 teaspoon vanilla extract, optional

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Instructions

Pour the milk into the blender first to help the remaining ingredients blend easily.
Add the Greek yogurt, frozen mixed berries, and banana.
Add the chia seeds or ground flaxseed and vanilla extract if using.
Blend on high until the berries are completely broken down and the smoothie is thick and creamy.
Taste the smoothie and add honey or maple syrup if additional sweetness is desired.
If the smoothie is too thick, add a small splash of milk and blend again. For a thicker and colder smoothie, add ice cubes or additional frozen berries.
Continue blending until completely smooth and the desired consistency is reached.
Pour into a glass and serve immediately while cold and creamy.

Notes

Fresh berries can replace frozen berries. Add ice or use a frozen banana for a colder, thicker texture.
Any combination of strawberries, blueberries, raspberries, and blackberries can be used according to availability and preference.
For a spinach variation, add one or two handfuls of fresh baby spinach before blending.
For extra protein, add a scoop of vanilla or unflavored protein powder and increase the milk as needed.
Add about 1/4 cup rolled oats for a thicker smoothie. For a smoother texture, blend the oats with the milk before adding the remaining ingredients.
For a dairy-free smoothie, use plant-based milk and dairy-free yogurt.
For a banana-free version, substitute frozen mango, avocado, or additional Greek yogurt and adjust the sweetness if necessary.
The smoothie is best served immediately but can be refrigerated in an airtight container for up to 24 hours. Shake, stir, or blend again before serving.
Leftover smoothie can be frozen in ice cube trays and reblended with a little milk when ready to serve.

Nutrition

Serving Size: 1/2 recipe
Calories: 195 kcal
Sugar: 24 g
Sodium: 65 mg
Fat: 3 g
Saturated Fat: 1.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 6 g
Protein: 8 g
Cholesterol: 8 mg