Picking the berries is so easy: They give you baskets to hold under the clumps of blueberries and you can gently hand-rake handfuls at a time into your basket. (and they don't care how many you "sample") You can also pick red & black currants and gooseberries. I've not compared prices; but these are too big, juicy and flavorful for me to care whether they're more or less than shipped-in berries.
They're simple to freeze. Don't wash before freezing--best to keep the "bloom" on. (white powdery coating) Just bag or put in freezer containers and freeze. I put them in inexpensive snack or sandwich bags, then put them in a gallon ziploc freezer bag to save on the cost of bags, and to double-bag.
My two favorite recipes for blueberries are both breakfast, brunch or snack items: Blueberry Buttermilk Muffiins and Blueberry Protein Smoothie. Just don't have them both for the same breakfast--they're both a bit rich.
A healthy, refreshing and filling drink!
Here's the recipe--This makes two servings.
2 cups frozen blueberries
2 cups milk
2 Tablespoons Hemp Protein Powder
In a separate bowl, mix the following:
--Put all in blender on medium-high until smooth. Thin with milk if desired.
Now, for the best blueberry muffin recipe I've ever tasted:
Blueberry Buttermilk Muffins
Mix up the following in a medium-size bowl:
2-1/2 cups flour
1-1/2 teaspoon soda
1 cup sugar
1/4 teaspoon salt
1 cup buttermilk
1/2 cup butter
1 teaspoon vanilla
Combine the two bowls (dry and liquid ingredients) and stir just to combine.
Fold in: 2 scant cups blueberries (not quite full cups)
Fill muffin tins two-thirds full and bake at 400 for 20-25 minutes. Makes 1 dozen (plus) large muffins.