As a primary species belongs to the genus Vaccinium, blueberries are rich in phenolic compounds such as anthocyanins and flavonoids in addition to basic nutrients,which have important effects on reducing inflammatory reaction, preventing cancer, scavenging free radical and protecting eyesight. However, the perishable property of fresh blueberries has determined additional processing should to be done. Meanwhile, the properties of health care were contributed to increasing demand of customers for processed blueberries products. Application of advanced technologies contributed to retention of functional ingredients was the driving force for the development of blueberry industry. This paper summarized recent research progress in processing techniques and functional components of blueberry juice, blueberry wine, drying, and extraction of functional ingredients which might help build a theoretical basis for blueberries processing.