Blueberries are one of the easiest berries to freeze, and they are also very easy to use directly from the frozen state. If you've picked your own, or have encountered a blueberry sale at the market, you may want to freeze the excess. This page can help you learn how to freeze blueberries.

The most important thing about freezing blueberries is to make sure they don't get stuck in one giant block of clump of frozen blueberries. You want each berry to be frozen individually, so you can pour out precisely the amount that you need.

• Fresh blueberries
• Colander
• Rimmed cookie sheet or jelly roll pan
• Airtight containers or resealable bags

1. Place the blueberries in the colander, and pick them over, discarding any leaves or stray stems. Make sure the blueberries remain intact. Squashed blueberries can help creates clumps.
2. Rinse the blueberries in the colander.
3. Let the blueberries dry.
4. Spread the berries in a single layer on the cookie sheet.
5. Place the cookie sheet in the freezer, and allow the blueberries to freeze over night.
6. Remove the cookie sheet from the freezer, and quickly transfer the blueberries to resealable bags or airtight containers for long term storage.

1. If you're making a blueberry pie or blueberry cobbler, you can use the berries directly from their frozen state.
2. If you're using blueberries in baked goods where the make up a small portion of the batter, you should also be fine with frozen berries.
3. If you're making blueberry pancakes, how you use the frozen blueberries depends on whether you're using small wild blueberries or larger blueberries.
   1. If you're using the smaller wild blueberries, rinse them under warm water, pat dry, and use the same way you would use fresh.
   2. If using larger blueberries, rinse them, pat dry, and thaw in the microwave for 2 minutes at 30% power, then add to the pancake batter.