Why I’ll Never Ever Buy Fresh Blueberries Again

I am a blueberry fanatic. Blueberry muffins. Berry-packed smoothies. Straight from the carton. These tiny blue, antioxidant-rich spheres of joy are absolutely delicious.

I used to exclusively buy them fresh — either at the grocery store or at the farmers market, when they are in season. In fact, I have to admit, I avoided the ones in the freezer aisle. I thought fresh blueberries were far superior to the frozen kind, but it turns out it’s actually the opposite. (I was surprised, too!) These days, you won’t find my freezer without them.

Frozen blueberries are the ultimate convenience. Like most frozen fruit, they’re typically picked at peak ripeness and quickly flash-frozen, so they pack great flavor. They’re easier to find (especially in those cold winter months) and can even be less expensive (more on that below). Chefs and professional cooks can’t recommend them enough — and I’m here to share yet another appealing attribute to their list. 

You see, a few weeks ago I stumbled upon an article outlining three reasons to love frozen food in The New York Times, and was surprised after reading the very first one: They can contain more nutrients. In a 2015 study (also referenced in the story), researchers found that frozen blueberries actually have higher levels of vitamin C and vitamin E, two important antioxidants. So not only do frozen blueberries taste just as good as the fresh ones (if not better), they’re also more nutritious?! I call that a win-win.

At this moment, they’re also significantly cheaper. I’ve been paying $3 for a small container at the grocery stores where I live. (I can eat that in just one day!) Recently, I picked up a hefty 3-pound bag of the frozen ones for $8.99 at Costco. They’re easy to thaw (and use). At the rate I’m eating and baking with them, that should last me a few weeks and several batches of muffins.

This article originally published on The Kitchn. See it there: Why I’ll Never Buy Fresh Blueberries Again