Some mornings just beg for something quick, cold, and refreshing—and that’s when I reach for this mixed berry smoothie. It’s a two-ingredient lifesaver, especially when I don’t feel like fussing with yogurt or added sugar. Just frozen berries and milk, blended to creamy perfection in five minutes flat. It’s the kind of smoothie I make on autopilot, especially when the fridge is looking a little sparse but I still want something bright and nourishing.
Why I Keep Coming Back to This Smoothie
This smoothie is a regular in my kitchen, especially when I’m trying to keep things simple but still crave something creamy and satisfying. What I love most is that I can skip the yogurt and not feel like I’m missing anything. The frozen berries do all the heavy lifting—they make it thick, frosty, and naturally sweet.
To be honest, I used to think you needed juice or sweetened yogurt to make a smoothie taste good. But after years of experimenting, I realized fruit on its own is usually sweet enough, especially berries. If your berries are a little tart, you can always toss in a ripe banana or a medjool date for good measure. My kids? They think it’s a milkshake—win!
What You’ll Need
Here’s what goes into my fuss-free, go-to berry smoothie:
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Frozen Mixed Berries: I usually go with a mix of strawberries, blueberries, raspberries, and blackberries. I buy them in big bags and keep them on standby in the freezer. If I’ve got fresh berries on the edge of going bad, I’ll freeze those too.
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Milk: I switch it up depending on what’s in the fridge. Almond milk, oat milk, soy milk—anything works. When I want it extra creamy and dessert-like, I’ll use regular 1% or 2% dairy milk. If you’re using fresh berries, you’ll want to add a handful of ice to chill it down.
Optional Sweeteners: Most days, I skip this. But if your berries are too sour, try a drizzle of maple syrup, a bit of honey, or a pitted date. A splash of vanilla extract works too.
How I Make It (Without Thinking Twice)
This is as easy as it gets:
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Add the Milk First: Trust me, always pour your milk into the blender first. It helps the blades catch the fruit better and prevents clumps.
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Toss in the Frozen Berries: Right on top of the milk. Then blend until smooth. I use a high-speed blender, which really helps get a velvety texture—even with all those little berry seeds.
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Taste Test: Sometimes I’ll stop and give it a taste. If it needs more sweetness, I’ll add a banana or a splash of something sweet and blend for another few seconds.
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Serve It Up: I pour it into a tall glass, sometimes with a few fresh berries on top if I’m feeling fancy. But let’s be honest—most mornings, it’s straight to the straw.
Helpful Tips from My Kitchen
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High-Speed Blender Makes a Difference: If you’ve got one, use it. It really helps blitz those seeds into oblivion.
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Frozen Fruit Is Key: It’s what gives that milkshake-thick texture. Fresh berries will work, but you’ll need ice to get the same chill.
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Start Slow: Blend low at first to break things up, then crank it up high for that silky finish.
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Customize as You Go: Add more milk if it’s too thick. Add a frozen banana if it’s too thin. You really can’t mess this up.
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Drink It Fresh: It’s best right after blending. But if I’m prepping it ahead, I’ll keep it in a mason jar in the fridge and give it a good shake or a quick blend before serving.
How I Like to Mix Things Up
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Fresh Berries + Ice: If I have ripe berries from the market, I’ll use those and add half a cup of ice.
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Tropical Twist: A handful of frozen mango or pineapple adds a sweet punch. My kids ask for this version on repeat.
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Smoothie Bowl: On weekends, I’ll thicken the smoothie and pour it into a bowl, then top it with coconut flakes, granola, chia seeds, and whatever else I find in the pantry.
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Protein Boost: A scoop of protein powder (plain or vanilla) makes this a full-on breakfast. Sometimes I’ll also throw in a spoonful of peanut butter.
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More Greens: When I want to sneak in some veggies, I add a handful of spinach or baby kale. You won’t even taste it, promise.
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No Added Sugar: If I want a little more sweetness, I’ll use half a frozen banana or a medjool date instead of syrups or sweeteners.
What I Serve It With
This smoothie plays well with almost anything, depending on the mood:
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With Breakfast: If I’m in a hurry, I’ll have this with a hard-boiled egg or a granola bar. When I’ve got time, it goes great with a veggie omelet or peanut butter toast.
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As a Snack: Perfect for that mid-afternoon slump. I often have this with a handful of almonds or a slice of banana bread.
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For the Kids: They love it in smoothie bowls with toppings like cocoa nibs, granola, or even a few chocolate chips (if I’m feeling generous).
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After a Workout: Add protein powder and peanut butter, and it turns into a solid post-workout refuel.
Storing and Scaling It
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Serving Size: This makes one big glass. If I’m blending for the family, I just double or triple the amounts.
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Storage: If you’ve got leftovers (rare in my house), pour it into a jar and stash it in the fridge. It keeps for a day or two. Give it a good stir or re-blend before drinking.
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Freezing? I don’t usually freeze it once blended, but you can freeze smoothie packs—pre-measured berries and banana in a zip-top bag—and just add milk when you’re ready to blend.
Yield: 1Mixed Berry Smoothie Without Yogurt
This mixed berry smoothie is as simple as it gets—just frozen fruit and milk, blended into a creamy, refreshing treat.
Prep Time 5 minutesTotal Time 5 minutesIngredients
- ½ cup milk of your choice (almond, soy, oat, or even 1% dairy milk works great)
- 1 cup frozen mixed berries (I like a blend of blueberries, strawberries, raspberries, and blackberries)
- Optional: A splash of agave, honey, monk fruit, or stevia, if you like it a bit sweeter
Instructions
- Pour your milk into the blender first—this helps everything blend smoothly. Add the frozen berries right on top.
- Blend until smooth and creamy. If your blender struggles, just pause and scrape down the sides or add a splash more milk.
- Taste it. If it’s not quite sweet enough for your liking, go ahead and blend in a little of your favorite natural sweetener.
- Pour into a glass, grab a straw, and enjoy it right away while it's still cold and refreshing.
Notes
- Using frozen berries gives the smoothie that thick, icy texture without needing ice.
- If you want a protein boost, blend in a scoop of your go-to protein powder—just make sure it’s unsweetened if you’re avoiding added sugar.
- For a more sippable smoothie, add extra milk; for a spoonable texture, stick to the original ratio.
- I love mixing berries, but you can focus on just one or two depending on what you have on hand—blueberries and raspberries are especially high in antioxidants.
Nutrition Information
Yield
1Serving Size
1
Amount Per Serving Calories 340Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 10mgSodium 63mgCarbohydrates 80gFiber 9gSugar 60gProtein 7gTastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Questions I Get All the Time
Do I need to add ice?
Only if you’re using fresh fruit. Frozen fruit already gives you that cold, creamy consistency.
How can I make this creamy without yogurt?
Use frozen banana, avocado, nut butter, silken tofu, or even coconut cream. All of these work like a charm.
What’s the best liquid for smoothies?
Milk or plant-based milks like almond or oat. Stay away from fruit juice—it just adds sugar and waters everything down.
Why is my smoothie watery?
Too much liquid or not enough frozen fruit. Start with less milk and add more if you need to loosen it up. You can also toss in a banana or some chia seeds to thicken it.
Try other Smoothie recipes: