Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
On a baking sheet, add raw peanuts and spread into a single layer. Bake for about 15 minutes, stirring once halfway through. Peanuts should be a light golden brown and cooled slightly before adding to the food processor bowl.
3 cups raw peanuts
While peanuts are baking and cooling, grind the dried blueberries in a coffee or spice grinder until you have a blueberry paste.
½ cups dried blueberries
Add the peanuts to your food processor and pulse to coarsely chop. Then, grind steadily to break down the peanuts. This will take several minutes. Pause occasionally to scrape down the sides. The peanuts will go through a few phases: coarse, clumpy, paste, and then smooth butter. Depending upon your machine, this process will take anywhere from 10-15 minutes.
Add the blueberry paste and salt. Grind to incorporate thoroughly. This will take several minutes and follow a similar process to the peanuts - the blueberry paste will clump and then become more smooth. The final consistency is closer to a paste. You will see blueberry specks throughout the peanut butter.
1 pinch kosher salt
Enjoy immediately or store in an airtight container for up to 3 weeks.
