Like I said, I used frozen wild blueberries in these photos. I’ve always loved Betty Crocker's blueberry muffins (mom made them every sunday morning) and they use the mini blueberries. I also love how they bleed into the batter a little bit, giving them a little more flavor throughout. u003cbr/u003eYou can also use regular frozen blueberries, fresh wild blueberries or fresh regular blueberries. u003cbr/u003eWhatever you use, make sure to toss them with a tablespoon of the reserved flour so they don’t bleed too much.