The invention provides a method for producing blueberry rice vinegar. Blueberries have extremely high nutrient value and a very popular special flavor; a fermentation technology of the rice vinegar isused as the basis and blueberry fruit pulp is added after yeast is added into the rice vinegar and reacts in an impacting cylinder for a period of time; then inoculation with fruit wine yeast is carried out and alcohol fermentation is continually carried out; reaction substrates are sufficient and the activity of the yeast is high; after fermentation, blueberry rice wine can be obtained; inoculation with acetic acid bacteria is carried out and acetic acid fermentation is carried out to obtain the blueberry rice vinegar with the total acidity of 5.9 percent. The blueberry rice vinegar has a dark red color, a bright solution, a mellow mouth feel and a rich blueberry flavor; after anthocyanin which is ultrasonically extracted is mixed with ABTS and the solution, the absorption value at a part with the wavelength of 734nm is 0.59; when the equivalent anti-oxidization capability is 0.09mmol/L Trolox, the anti-oxidization nutrient value of the rice vinegar is improved and the processing andutilization value of the blueberries is improved.