Place eggs in single layer in a large saucepan, and cover with water and blueberries. Bring to a boil. Remove from heat. Cover; let stand 10 minutes.
Using a slotted spoon, remove eggs one at a time, and place on a folded kitchen towel. Lightly crack shell on side with the handle of a whisk or a wooden spoon. Transfer egg to medium bowl; cover with cooking water. Repeat with remaining eggs. Let eggs cool completely in water in refrigerator.
Carefully peel shells from eggs. Serve with salt and pepper.