To obtain a butter food product that can be readily spreadable on bread immediately after the product is taken out of a refrigerator because granular butter is hard but margarine as matrix is kept soft in the refrigerator by making butter into a plurality of fine granules and dispersing the fine butter granules in the margarine as the matrix.

Butter is made into fine granules and spaces 11 between the butter granules are filled with margarine 12 as a matrix. The butter granules 11 preferably have sizes of 0.5-5 mm so as to readily spread a butter food product. The granular butter 11 is readily prepared, for example, by extruding butter from a part having a plurality of fine pores in the form of a cylinder as a hard form at low temperature and cutting the cylinder in a certain thickness. The weight ratio of the margarine 12 to the butter 11 is preferably kept at ≤3/1 because the taste of the butter can be retained as a whole.