Blueberries four ways

Blueberries are the most forgiving fruit on this site. They freeze perfectly, they keep for a week or more in the fridge, and they need no preparation beyond a rinse. If you have over-picked anything, this is the one to have over-picked.

Blueberry muffins with twice the usual fruit

Makes 12.

Ingredients: 300g plain flour, 150g caster sugar, 2 teaspoons baking powder, a pinch of salt, 2 eggs, 240ml milk, 100g melted butter, a splash of vanilla, 300g blueberries.

Method: Heat the oven to 190°C. Whisk the dry ingredients in one bowl and the wet in another, then fold the two together with as few strokes as you can manage. Lumps are correct; over-mixing makes muffins tough. Fold in the blueberries last, tossing them in a spoonful of the flour first so they do not sink. Divide between paper cases and bake 20 to 25 minutes.

Five-minute compote

The most useful thing to know. Put 300g blueberries in a small pan with 2 tablespoons of sugar and a squeeze of lemon. Cook over medium heat for five minutes, pressing a few against the side to start the juice. Stop while most of the berries are still whole. Keeps a week in the fridge and goes on yoghurt, porridge, pancakes or ice cream.

Blueberry and lemon cordial

Ingredients: 500g blueberries, 300g sugar, 300ml water, juice and peel of one lemon.

Method: Simmer everything for 15 minutes, mashing as it goes. Strain through a sieve, pressing the fruit. Return to the boil for two minutes, then bottle hot. Dilute with cold water or soda.

Freezing, the only method worth using

Do not wash them. Blueberries have a natural waxy bloom that protects them, and water on the skin makes them stick together and go soggy on thawing. Spread dry berries on a tray, freeze hard, then bag. Rinse when you use them.

Frozen blueberries go straight into muffins from the freezer, still frozen. Thawing them first is what turns the batter grey.

Updated 10 September 2026