A variable power of microwave extraction (VPME) method with two-stage input power is developed to improve the extraction rate and reduce the degradation of anthocyanins from blueberry powder. Microwave powers of 700-1100 W at the 1st stage, microwave powers of 100-500 W at the 2st stage, and transition temperatures of 30-46 degrees C as medium quantity from 1st stage to 2st stage were selected as influencing factors in the microwave extraction (MAE). Results indicate that high microwave power at the 1st stage of VPME may rupture the cell wall of blueberry to weaken the diffusion resistance of anthocyanins to improve its yield, and low microwave power at the 2st stage reduces the degradation of anthocyanin. The extraction kinetics of anthocyanins considering cell walls broken obeys the exponential function in microwave power of 700-1100 W. The highest anthocyanin acquistion rate of 84.82% and the lowest anthocyanin degradation rate of 8.13% from blueberry powder were achieved under microwave power of 800 W at the 1st stage, the transition temperature of 36 degrees C and microwave power of 280 W at the 2st stage. Five species of anthocyanin monomers including delphinidin, cyanidin, petunidin, peonidin and malvidin were detected in the extracts from blueberry. The yield of anthocyanin extracted by the VPME was 17.75% higher than that of the microwave extraction of constant power. Microwave extraction with two-stage input power may improve the extraction rate of anthocyanins from blueberry powder with low degradation.