Step 1: Prepare the jalapeños by carefully slicing each one in half lengthwise. Using a small spoon, scoop out all the seeds and white pith from each half. Wear gloves to protect your hands.
Step 2: Fill each jalapeño half with 2-3 small chunks of brie cheese and 2-3 fresh blueberries.
Step 3: Take one slice of thin-cut bacon and tightly wrap it around each stuffed jalapeño half, ensuring the cheese and blueberries are securely held in place. You may need to stretch the bacon slightly. Secure with a toothpick if desired.
Step 4: Preheat your grill to medium-high heat (about 375-400°F / 190-200°C) or your oven to 400°F (200°C).
Step 5: If grilling, place the poppers directly on the grates, seam-side down first. Grill for 12-15 minutes, turning occasionally, until the bacon is crispy and the jalapeños are tender. If baking, place poppers on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until bacon is crispy and cheese is melted and bubbly.
Step 6: If desired, during the last 5 minutes of cooking, brush the poppers with honey or maple syrup and sprinkle with red pepper flakes for an extra sweet and spicy glaze. Continue cooking until bacon is fully crisp.
Step 7: Remove from grill or oven. Let cool for a few minutes before serving. Be careful, the cheese will be hot!