I usually just drop in rinsed, drained Wyman's frozen wild blueberries into my pancakes when cooking to prevent bleeding throughout the batter. I then take a knife and cover berries with a little batter to prevent from sticking when flipping over. I would amagine that one could do the same for muffins? I would just slowly drop the berries into the batter while poring batter into muffin tin and add a few on top. You could then take a knife and just slowly stir to incorporate blueberries. :)

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