The search for healthy foods that have functional characteristics has promoted a series of studies about this subject, leading the industry to adapt to the demands of consumers. In the functional foods group is the blueberry, which contains bioactive compounds in significant amounts. The objective of the present study was to microencapsulate anthocyanic compounds extracted from the blueberry by the spray dryer method, using maltodextrin DE20 (MA) and hi-maize (HI) at different concentrations as encapsulating agents. The blueberry extract was obtained in aqueous solution containing 1% citric acid. For the microencapsulation process the spray dryer method with 140°C inlet temperature and MA and HI were used as encapsulating agents, totaling four treatments, where P (standard) contained 18% MA, T1 contained 14% MA and 4% HI, T2 contained 11% MA and 7% HI, and formulation T3 contained 9% MA and 9% HI. The microparticles were analyzed for the determination of total monomeric anthocyanins, encapsulation efficiency, particle size, moisture content and water activity, and storage stability. Microcapsules that showed better retention of anthocyanin compounds were also evaluated against simulated gastrointestinal conditions. A high encapsulation efficiency was observed, ranging from 77.05 to 82.53%. The particle sizes obtained ranged from 12.80 to 20.70μm and for moisture and water activity the obtained values ranged from 4.87 to 6.39% and from 0.22 to 0.27, respectively, and these were expected for products obtained in spray dryer. Microcapsules of T3 formulation showed better retention and protection of the compounds over the days of analysis. Moreover, T3 when submitted to simulated gastrointestinal conditions, was shown to improve the delivery of these compounds. Finally, the microcapsules obtained by spray dryer were effective in protecting the anthocyanic compounds especially when using the combination 9% MA and 9% HI as encapsulating agents.