Food Facts

You love them.


Peak season for Michigan blueberries is mid-July through mid-September.


Select plump blueberries, indigo in color with a dusty white “bloom,” a natural protection from the sun. Any hint of red means the berry isn’t ripe. Blueberries do not ripen after they’re picked.

Blueberries are available cultivated or wild. The wild variety has a chewy texture and stronger flavor. Wild berries, typically sold canned or frozen, are much smaller than cultivated blueberries. Blueberries are also available dried; use in recipes that call for raisins or other dried fruit.


Chill berries soon after picking to extend shelf life. They will keep in refrigerator for at least a week. Freeze unwashed berries in a single layer on a sheet pan; transfer to containers or freezer bags once frozen.


Quickly rinse fresh or frozen berries before use, serve as they are. No cutting or peeling is necessary. No need to thaw them before using.

When adding blueberries to a batter such as muffin or pancake, roll fresh or frozen blueberries in flour or cornstarch and add them last to prevent blue bleeding into the batter.


Berries grown in western Michigan are mildly sweet. Wild berries grown in Michigan’s Upper Peninsula are tart and tangy.


Good in pies and pancakes but also: salads, salsas, cobblers, crisps, and muffins. Hint: when making any batter, roll fresh or frozen blueberries lightly in flour or cornstarch and add them last to prevent bleeding


Rich in anthrocyanin, a powerful antioxidant, indicated by their blue color.


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