Blueberries are ripe for preservation through many methods, but freezing is probably my favorite. Very little nutritional value is lost in the process and when they are thawed they still look and taste very much like they did the day they were picked. Thoughtfully frozen, they can be used exactly as one would use the fresh berry. Best of all, freezing blueberries couldn’t be easier. Make plenty of room in the freezer. Used in jams, smoothies, or baked into muffins, they never seem to last as long as one expects. And I’m hoping for a pie to rival pumpkin next Thanksgiving.
How to Freeze Blueberries
Leave the blueberries in the colander to rest several hours or overnight to allow them to dry completely. Any surface moisture will result in a layer of frost on the skin causing freezer burn.
Spread berries on a baking sheet or other lipped tray in a single layer.
Cover with plastic wrap and place tray in the freezer for at least 4 hours or overnight. If freezer space is limited, trays may be stacked, but do so gently to avoid crushing.
Once they have completely frozen, transfer the blueberries into Ziploc bags on any other airtight freezer containers.
Label containers with the contents and date frozen and place in freezer. Blueberries will keep frozen for up to a year with minimal loss of flavor or texture deterioration.
Originally: How to Freeze Blueberries