Cultivated blueberry (Vaccinium corymbosum L.) is the most important commercial blueberry consumed in the human diet. The genus Vaccinium from the Ericaceae family includes a large number of species that require a sufficient amount of light and an acidic environment for growth, so they are found in environments that meet such conditions. Blueberries contain a wealth of phytochemicals that contribute to the protection and preservation of the health of the human body. Various factors (cultivation, geographical region, storage conditions, maturity, climate) affect its chemical composition and quality, and due to the high content of water and sugar, the blueberry is a berry that is very susceptible to spoilage. In this paper, the influence of different drying procedures (convection drying, vacuum drying, lyophilization with different freezing techniques) on the microstructure of cultivated blueberry fruits was investigated. After the convection and vacuum drying process, the dried samples were ground with a knife mill, and for the lyophilized sample, the difference in the microstructure of the fruits was examined using a knife mill and ball mill. To compare the differences in the microstructure of fresh samples and dried samples using convection drying, vacuum drying and lyophilization drying, the technique of light microscopy was used. The same magnifications (4 and 20 times) were used for all samples. Using scanning electron microscopy, the difference in the microstructure of lyophilized fruits was investigated after different pretreatment of samples by freezing (at a temperature of - 80 C and in a stream of liquid nitrogen at -196 C) and after different methods of grinding (knife and ball mill).