Anthocyanins are the main phenolic active components in blueberry， which have attracted much attention due to their excellent antioxidant， anti-inflammatory， anti-tumor and eye protection functions. However， anthocyanins in blueberry are easily affected by light， oxygen， pH value， metal ions and other factors， and their absorption and utilization rate are low in the human body， which limits their application. This review summarized the functional activities， extraction and purification methods， and stabilization technology of anthocyanins in blueberry， and hope to provide reference for the application of anthocyanins in food industry.