Melt the chocolate in a double boiler. Remove from the heat.
Place 4 to 5 blueberries at a time, in the chocolate, if small, or 1 to 2 if you have larger blueberries. Coat well with the chocolate and remove carefully with a fork. Place them in small mounds on parchment paper. Let set completely. Store in the refrigerator.
It is better to use frozen blueberries, not thawed, for dipping in chocolate. The melted chocolate hardens faster and the blueberry juice burst in your mouth.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.