How to Freeze Blueberries + A Delicious Blueberry Muffin Recipe

How to Freeze Blueberries + A Delicious Blueberry Muffin Recipe

Hey Friends! I am so glad that you are here.

I love summer! I love so many wonderful things about summer-beach days, kayaking down the river, hikes on the mountain trails and I love fresh berries in the summer. One of my favorite things about living on a farm is growing berries. I have forty five bluebbery bushes in my garden. That is a lot of blueberries. Today I am going to show you how I freeze bluebberries so that we can enjoy them all year long.

Blueberries hold a special place in my heart. I have always had blueberries in my garden. When I think of blueberries, I see my kids picking them when they were young. I have made loads of blueberry pancakes in my day. Even now that my nephews are grown and have families of their own, they still like blueberry pancakes when they come to visit.

Boy, do I love fresh blueberries.

After harvesting my blueberries, I rinse them in cool water and let them drip dry. I don’t use any chemical sprays in my garden, so I don’t have to worry about chemicals on my berries.

I layer the berries in a single layer.

I put the blueberries in a single layer on a cookie sheet. I go through the berries and remove any stems, debris or squashed or spoiled berries.

I leave them in the freezer overnight, making sure that they are well frozen. I freeze them in a single layer because the berries will be individually frozen. It makes it easier to get a cup of berries out of the bag when I need them.

The next day, I put the frozen berries in a large freezer bag.

I label and date the freezer bag and place them flat in the freezer.

Now, I have blueberries all year long. Yum!

These are the best blueberry muffins.

The Best Gluten-Free, Dairy-Free Blueberry Muffins

Serving Size:
12 Muffins
45 Minutes


  • 1 ½ c. Gluten-free 1:1 baking flour
  • ½ c. Almond flour
  • 1 ½ t. Baking powder
  • ½ t. Baking soda
  • ½ t. Salt
  • ¼ t. Cinnamon, optional
  • 2 Eggs
  • ⅔ c. Sugar
  • ½ c. Applesauce
  • 1 T. Lemon juice
  • 1 c. full fat Coconut milk
  • 1 c. Blueberries
  • 2 T. Sugar, optional


  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with liners.
  3. In a medium bowl, mix all dry ingredients.
  4. In a small bowl mix wet ingredients.
  5. Fold wet ingredients into dry ingredients.
  6. Fold in blueberries.
  7. Fill muffin tin with batter.
  8. Bake for 30-35 minutes.
  9. Enjoy!

Thank you so much for stopping by. I so appreciate you. I sure hope that you are enjoying your summer.

See more great recipes here, here, here, and here.

Hugs and blessings to you,



Wednesday 14th of July 2021

Freezing any type of berry on a tray is such a good way to preserve them for the whole year. I bought a 5 pound box of blueberries last summer and just finished up the last of them in my freezer. :) Such a tasty treat when you are craving sugar. Jenna ♥ Stay in touch? Life of an Earth Muffin

Cindy Rust

Sunday 11th of July 2021

I would love to have that many blueberry bushes in my yard! We have three and they are small so we also go blueberry picking. I freeze them the same way! Blessings to you Renae!

Renae Frey

Sunday 11th of July 2021

Fresh Blueberries are the best, aren't they. Hugs to you.


Friday 9th of July 2021

I have never seen so many berries! I mean except in a store ha ha! I love a blueberry muffin.

Renae Frey

Sunday 11th of July 2021

Fhresh blueberries are the best, aren't they. Hugs and blessings to you.

Leslie Watkins

Tuesday 6th of July 2021

These sound delightful! Last week was a week without gluten for my Boise kids so I’ll have to add them to my gluten free recipes for them. I freeze blueberries every summer, too. ❤️❤️❤️