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blueberry peanut butter
Kathryn Coyle

Homemade Blueberry Peanut Butter

This blueberry peanut butter is the perfect combination to have with toasted sourdough and honey. It is creamy, sweet and full of fruity flavour.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 7
Course: Snack
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups peanuts (roasted) or 300g
  • 1/2 cup blueberries I use frozen
  • 1 tbsp honey use maple syrup for vegan alternative

Equipment

  • 1 oven for roasting peanuts
  • 1 food processor
  • 1 baking tray parchment paper optional

Method
 

  1. Preheat the oven to around 180 (Fan)
  2. Place the peanuts on a baking tray (I use parchment paper for ease)
  3. Bake for around 20 minutes until golden brown. I like to check the peanuts and move them around the baking tray every 7 minutes or so
  4. Once the peanuts are golden brown, remove from the oven and let them cool
  5. Add the peanuts to a food processor and blend until smooth. This might take 5–10 minutes depending on your machine
  6. First it’ll go crumbly, then sticky, then finally turn into creamy peanut butter
  7. Once you have a creamy paste, add the blueberries and blend again until you have a smooth consistency
  8. Add the peanut butter to a jar and it is ready to serve

Video

Notes

Sometimes the consistency of the peanut butter takes a while to become smooth. Keep blending
If you use fresh/frozen blueberries keep in an airtight container in the fridge for up to a week
I love to serve this on toasted sourdough with fresh blueberries and drizzle honey on top. Maple syrup also works to make this recipe vegan friendly.