Blueberry Peanut Butter Protein Shake with Collagen

Headnote

This shake is built for clarity: clean whey, quiet richness from peanut butter, and the supple body of collagen, lifted by the freshness of blueberries. It should drink as a polished, cold, unified preparation rather than a loose blend of separate parts. Precision matters here; the balance depends on restraint.

Recipe essentials

Dish category: Protein shake

Cuisine or origin: Contemporary

Course type: Beverage

Yield: 1 serving

Serving size: 280 g

Prep time: 5 minutes

Cook time: 0 minutes

Total time: 5 minutes

Difficulty: Easy

Equipment

Blender

Digital scale

Tall serving glass

Ingredients

30 g Evogen Isoject whey isolate

20 g Evogen Collagen Plus

16 g peanut butter

50 g blueberries

164 g water, cold

Method

1. Place the whey isolate, collagen, peanut butter, blueberries, and water into the blender in that order.

2. Blend on high speed for 30 to 45 seconds, until the mixture is completely smooth, evenly colored, and lightly aerated. No visible blueberry skins or streaks of peanut butter should remain.

3. Stop the blender and check the texture. If needed, blend for an additional 10 seconds to achieve a uniform, drinkable consistency.

4. Pour immediately into the serving glass. The finished shake should be cold, glossy, and cohesive, with a medium-thick body that flows cleanly.

Plating and serving

Serve at once in a tall glass. The shake should present as a deep lavender-brown, smooth and even, with a fine, creamy surface and no separation.

Professional notes

Use cold water to preserve freshness and keep the texture firm. Blend only until the mixture is fully homogeneous; excessive blending can thin the body and dull the aroma. The peanut butter should read as structure, not heaviness.