Blueberry Banana Whey Smoothie
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A creamy post-workout smoothie with frozen blueberries, ripe banana and vanilla whey protein for fast muscle recovery.
The shake that tastes like dessert and works like a refuel. Frozen blueberries and ripe banana blend with vanilla whey into a thick, cold smoothie — protein in, and recovery started, in under five minutes.
🥄 Ingredients
- 🫗 1 cup (150g) frozen blueberries
- 🫗 1 medium ripe banana
- 🫗 1 scoop (30g) vanilla whey protein
- 🫗 1 cup (250ml) low-fat milk
- 🫗 1/2 cup (120g) plain Greek yogurt
- 🫗 1/2 teaspoon vanilla extract
- 🫗 1/4 cup ice cubes
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Add the milk, Greek yogurt and whey protein to a blender.
Add the frozen blueberries, banana, vanilla extract and ice.
Blend on high for 45-60 seconds until completely smooth.
Pour into a tall glass and serve immediately.
⚠️ Common Mistakes
- ✕
Blending for too long, which heats the smoothie and thins out the texture.
- ✕
Adding all the ice at once, diluting both flavor and protein content.
- ✕
Using overripe, mushy berries that turn the shake brown.
🔄 Variations
Swap the blueberries for strawberries, raspberries or mango.
Use chocolate whey protein for a berry-cocoa flavor.
Add a spoonful of peanut butter for extra calories and satiety.
🧊 Storage
- 📦
Best served fresh, within 45 minutes of blending.
- 📦
Keep refrigerated up to 24 hours in a sealed jar and shake well before drinking.
💡 Chef Tips
Tip 1: Use frozen fruit instead of extra ice so the smoothie stays cold without getting watery.
Tip 2: Start with less liquid and add more only if the blender struggles, for a thicker shake.
Tip 3: Add a handful of spinach — the blueberries mask the taste while adding micronutrients.
❓ FAQ
When should I drink this? Within 45 minutes after training, when your muscles are most receptive to protein for repair and recovery.
Can I make it vegan? Yes, use soy or pea protein and swap the milk and yogurt for plant-based versions.
How much protein does it contain? Around 32g per serving, thanks to the whey, Greek yogurt and milk.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →