Temperature, pH, and oxygenation of extracted blueberries were examined to determine how processing may affect the antioxidant capacity of blueberry food products. Extraction of fruit at 60 ºC resulted in higher recovery of anthocyanins and antioxidant capacity, compared to extracts obtained at 25 ºC. Subsequent room temperature storage resulted in losses in anthocyanins and antioxidant capacity only in those extracts obtained at 60 ºC. Antioxidant capacity was greatest in pH 1 extracts, compared to extracts at pH 4 and 7. Oxygenation was detrimental to both anthocyanins and antioxidant capacity. Antioxidant capacity of processed products was positively correlated with anthocyanin (R = 0.92) and phenolic content (R = 0.95), and negatively correlated with % polymeric color (R = -0.64). In general, products that had experienced less processing had a higher antioxidant capacity. Simple colorimetric tests for anthocyanins and phenolics proved to be useful indicators of antioxidant capacity in processed products.