Blueberries are considered one of the healthiest foods there are and often referred to as a superfood. As a natural source for extremely high levels of antioxidants, blueberries are also a delicious way to help balance the usually acidic levels from Western diets by having an alkalizing effect in our bodies.
In addition to having fresh blueberries as a snack, we enjoy them in our gluten free pancakes and muffins. I also combined them with fresh blackberries to can yummy jam.
Because it seems one cannot have too many blueberries, I have taken clippings from our large bush to propagate. By simply taking healthy ends with small buds forming for next year, I soaked the cut ends in clean water, then dipped them in rooting hormone. The new blueberry plants are spending the winter in small pots on shelves in front of a sunny South facing window where I water them two to three times per week. After the last threat of frost in the Spring, I will move them to their new home outdoors.
After a bit of research, it seems extra blueberries can be easily frozen. Wash them, let them dried thoroughly. Lie them next to each other (dried) on a baking sheet or in a flat dish and freeze them for several hours. Then take them out and put them in a freezer bag. (They will not clump together if they are dry and have been frozen flat.) Put them in a freezer bag and remove all the air. (Can be done effectively by sucking out extra air with a straw.) I like to then double bag them just to be sure they are sealed tight. They will keep in the freezer for up to 12 months, until next year's batch are ready to be picked. :-)