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Blueberry Food Hero Monthly page 1
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Blueberry Basics

Blueberries are an excellent source of vitamin C, which promotes a healthy immune system.

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  • Choose blueberries that are firm, dry, plump and smooth skinned. Color should be deep purple-blue to blue-black.
  • Blueberries do not ripen after picking.
  • Avoid soft, shriveled or moldy fruit.
  • Fresh blueberries are available year round but might be the highest quality and lowest price when available locally. Peak season is July to September. Try farm stands or pick your own at a u-pick farm.
  • Frozen blueberries may be a cheaper option when the local season has passed. It is very easy to freeze your own.

Store Well Waste Less

  • Sort and remove moldy, soft or shriveled berries before storage.
  • Refrigerate fresh blueberries in a covered, shallow container with holes for air movement. Use within 10 days for best quality.
  • Rinse under cool running water just before using or eating.  
  • Use frozen blueberries within 10 months for best quality. If frozen berries have thawed, refrigerate and use within 3 days.

Freeze Blueberries 

  1. Sort and rinse the berries.
  2. Allow to air dry or pat gently with paper towels to remove surface moisture.
  3.  Spread in a single layer on flat pans or baking sheets. Freeze until firm.
  4. Package frozen berries in freezer containers or freezer bags. Remove extra air. Label and date each package and return to the freezer.

Blueberry Math

1 pint = 3/4 pound (12 ounces) = 2 cups

10 ounces frozen = 1 1/2 cups

Frozen blueberries make a great snack!

Enjoy Blueberries


Blueberry Crisp

Super Sundae

Whole-Wheat Blueberry Muffins 

Kids Can!

When kids help make healthy food, they are more likely to try it. Show kids how to:  

  • rinse blueberries under cool running water.
  • lightly beat an egg.  
  • sprinkle toppings on crisps or sundaes.


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