We freeze our own blueberries. When I use them for muffins or blueberry cake, I set them in a colander, rinse and let them drain. When I am ready to fold them into the batter, I flour the berries, using more flour for the larger ones. I think the older recipes used more of a "wild" berry,the ones now are much larger and juicer and tend to sink, draining and flouring seems to make a big difference. Mary, Thanks for the rinsing and flouring tips. Many customers wonder how to "keep their berry afloat" in the batter and this will help. JoAnn@KAF

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