Wild Blueberries

Wild blueberries (often Vaccinium angustifolium) are smaller, darker, and more intensely flavored than cultivated blueberries. They’re naturally sweeter-tart, with a deep berry aroma and significantly higher antioxidant concentration.

VOLUME
High (used generously, similar to regular blueberries, though they’re smaller so volume may appear loose)

FLAVOR PAIRINGS
Lemon, lime, orange zest, vanilla, cinnamon, cardamom, lavender, mint, basil, ginger, coconut, almond, cashew, cacao, maple, honey (or sweeteners), yogurt (including coconut), bananas, apples, pears.
Savory: balsamic, thyme, sage, goat-style cheeses (plant-based options), black pepper.

SELECTING
Fresh: look for deep purple-blue berries, matte bloom intact, firm texture (though naturally softer than cultivated).
Frozen: choose brands that state wild, lowbush, or Vaccinium angustifolium; should be free-flowing, not icy clumps.

HOW TO USE
Smoothies, juices, sauces, jams, chia pudding, raw desserts, parfaits, toppings for granola/porridge/chia bowls, vinaigrettes, syrups, frozen treats, chocolates, ferments, and dehydrated snacks. Their color is extremely potent and can dye mixtures beautifully.

STORING
Fresh: 3–5 days refrigerated, unwashed until use.
Frozen: 6–12 months, sealed, don’t refreeze once thawed.

SUBSTITUTIONS
Cultivated blueberries (less intense), huckleberries (closest wild analog), bilberries (even darker, very high antioxidant), blackberries (different structure but similar tart-sweet depth).

HEALTH BENEFITS
Exceptionally high in anthocyanins, antioxidants, and polyphenols. Support cognitive health, cardiovascular function, cellular repair, and anti-inflammatory pathways. Often regarded as one of the most nutrient-dense berries.

CONCERNS
Their strong pigments stain surfaces, hands, and fabrics. Some people may experience digestive discomfort if consuming large quantities on an empty stomach (rare). Frozen berries may release extra water when thawed.

HISTORY
Indigenous peoples of North America harvested and revered wild blueberries for thousands of years—using them fresh, dried, or in medicinal preparations. They remain a key crop of Maine and Eastern Canada, where lowbush varieties naturally thrive.