No matter how many warnings about the dangers of eating raw eggs, I was one of those kids who always scooped out a bite of cookie dough before the bowl went into the sink. I've learned the hard way that red velvet cake batter will turn both your mouth and hands hot pink, and pound cake batter—especially lemon—is tasty too.
I think we can all agree that raw cookie dough is awesome, and some cake batters are pretty good. But when it comes to muffins, they're better off cooked. I'm fond of blueberry, especially recipes that include a crunchy cinnamon sugar topping. But after reading that the average coffee shop muffin weighs in at around 350 calories, I decided that there had to be another way to get that flavor. That's how the Blueberry Muffin Smoothie was born. This smoothie is creamy and full of blueberries, with just a pinch of cinnamon and a dash of vanilla, making it a little reminiscent of muffin batter. Where traditional blueberry muffins are chock full of white sugar, this blueberry smoothie scores extra points for being significantly healthier.
- 1 cup nonfat Greek yogurt
- 1 1/4 cups blueberries, plus more for garnish
- 1/2 cup nonfat milk
- 1 tablespoon honey
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon pure vanilla extract
- Garnish: blueberries on a small skewer
Place all ingredients in blender, and blend until well-combined. Garnish with blueberries and serve immediately.