Preparation, uses, and tips
Delicious eaten out of hand, blueberries are also wonderful in baked goods, jams, pies,
pancakes, salads, or, best of all, with a simple splash of sweet cream.
When making blueberry muffins, the blueberries should be the final ingredient you add, just
before you pour the batter into the muffin pans. To prevent blue “bleeding,” roll
the blueberries lightly in flour or cornstarch before adding to the batter. Avoid overmixing,
as it may break the fragile berries and release their color. Fresh, frozen, or dried
blueberries can be used in muffins.
Buying and storing tips
Choose blueberries that are firm, uniform in size, and indigo blue with a silvery bloom.
Discard mushy, shriveled, or moldy berries. Wash them quickly, but only just before using
them. Blueberries are best used immediately, but can be stored (preferably in a single layer)
in a moistureproof container in the refrigerator for up to five days.
To freeze blueberries, place fresh berries
in a single layer on a cookie sheet. Freeze them right from the container; be sure to
not wash them before freezing. After they are frozen, transfer to a sealable plastic bag
and store. When you are ready to use the blueberries, measure out the ones you want, and then
wash them. While there is no harm in refreezing blueberries that have been thawed, their
texture will suffer.
Varieties
Most of the blueberries sold today are “highbush” or “cultivated”
blueberries. “Lowbush” or “wild” blueberries are from a different
species than cultivated blueberries, but are part of the same plant family. Highbush varieties
can grow up to 15 feet (4.6m) tall; the hardy lowbush blueberry plants are only about 1 foot
(0.3m) high.
Blueberries are also classified into a variety of sizes, from small, approximately 90 to
250 berries per cup (236.6ml) to extra large, less than 90 berries per cup (236.6ml).
Nutrition Highlights
Blueberries (raw), 50 berries (68g)
Calories: 38
Protein: 0.46g
Carbohydrate: 9.6g
Total Fat: 0.26g
Fiber: 1.83g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.