So glad I found this article! I know I can count on KAF to have the best baking tips. I am making cupcakes for a friend's small casual wedding. Due to various allergies they will be milk and egg free. I'm an experienced allergy-free baker so no worries there. However one of the flavors will be blueberry pancake and I was wondering how frozen would work. I prefer using frozen wild due to their small size. I will test the rinse method and dried blueberries to see which one works the best. Many thanks!

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