The blueberry is recognised as a source of phenolic compounds that have beneficial effects on human health; however, they possess low bioavailability and can be degraded by gastrointestinal conditions. Encapsulation has been widely used to mitigate these disadvantages; Gum Arabic (GA) and Corn Syrup Solids (CSS) are common carriers used in this technique. The aim of this study was to evaluate the effect of Blueberry Extract (BE), carriers and their mixtures on the kinetic growth and maximal growth rate of probiotics and pathogenic bacteria. Kinetics were performed in MRS medium with and without a carbon source through Optical Density (OD) measurements and fitting these to the logistic model to compare the maximal growth rates (µmax) of the microorganisms. Each food component and its mixtures exert a different influence on the µmax of the bacteria studied (p < 0.05). This knowledge is important to improve the design of additives and functional foods.