"Karen MacInerney" > wrote in message
oups.com...
> Hi, all...
>
> First, I cannot believe it. I've been away from this group for EIGHT
> YEARS (it's a long story) and Lutefisk is STILL a topic.
>
> Some things never change....
>
> Anyway, now that both of my kids are in school, I'm enjoying
> rediscovering my old passions... like rec.food.cooking. And here's my
> question. I've been experimenting with recipes to put in my next book,
> and because I live in Texas rather than a more blueberry-rich state, I
> am reduced to using frozen ones, which means that just about every
> blueberry recipe I make turns out to be truly blue.
>
> Which is fine for blueberry compote, but not so fine for blueberry
> bread, muffins, cake, etc.
>
> I tried coating them with flour, but had marginal results.
>
> Anyone have any ideas?
>
> Thanks, and it's good to be back!

I've had excellent results coating the berries with this before adding to
muffin & cake mixes:

http://makeashorterlink.com/?V3F92571C