I use frozen blueberries 10 months out of the year and they work perfectly. I toss the frozen berries in 1 Tablespoon of AP flour and then mix into the batter. This prevents them from sinking and they bake up beautifully.
I use frozen wild blueberries because I don't like the cultivated ones. It's the only way I can get the ones from Maine, and they are fantastic. For pies, I follow Erin Jean McDowell's advice and cook the berries and reduce the juices to eliminate any excess liquid.
If you have to use frozen, you might want to pass on the project until fresh is available. They weep and bleed excessively into any baked product. Most don't recognize this as a flaw, but I can assure you that it is.
Nah, don't defrost blueberries when they go in a baked item. This is the same thing as making blueberry pancakes with frozen berries. Just sprinkle a few frozen berries into the pancakes on the griddle right after you poured the batter.
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