Each year by July, we have more blueberries than we know what to do with on the farm. A great “problem” to have. Lots of them go into muffins for leisurely weekend breakfasts, others make their way into pies and cobblers and we freeze some to hold us over until next season.
In addition to being a delicious naturally gluten-free addition to baked goods, blueberries are good for us, too!
- 40 calories
- 10 grams carbohydrate
- 2 grams fiber
- 8 grams sugar
- 25% DRI vitamin C
Blueberries: Selection, Storage & Uses
Selection and Storage
Look for fresh berries that are firm, plump, smooth-skinned, with a silver-gray surface “bloom”. Berry color should be deep purple-blue to blue-black. Avoid soft or shriveled, bruised or “mushy” berries. Leave berries with signs of mold on the shelf.
Store berries in a plastic zip top bag in the refrigerator (at high humidity) for up to one week.
Prep & Cooking
Wash fresh berries in cool water before eating. Pat dry with paper towels (or clean kitchen towel, but note, blueberries can stain fabric). Allow chilled berries to come to room temperature before eating, to enhance flavor.
Possible Concern of Cross-reactivity
Like other foods, blueberries may cause allergic reactions in certain individuals. Often, these kinds of reactions occur due to cross-reactions to other fruits (like strawberries) or to pollen with a similar protein profile.
Common symptoms of blueberry allergy include swelling and redness of the mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing and gastrointestinal disturbances.