I dont have any problems making Blueberry wine. Like I said above use alot of #'s per gal this will give more / better body. Make a starter before adding the yeast. On all fruit wines shoot for a starting gravity of 1.085In my limited experience...
Stay away from blueberry if you like a full bodied fruit forward wine. I did a blueberry bannana wine last year and while its not bad its very bland. At least its not my favorite. On the other hand my strawberry came out fantastic!
My advise...let it age, do not back sweeten to early and not to much. Aging these for a year or so really softens the harsh malic acids and reduces the need for a masking sweetness. Last year I sweetend from dry, semi-dri, to sweet (.990sg, 1.010sg, 1.020sg), this year I will not be going far above .997sg.
But of course this is all subjective. Make what you enjoy and share it with others that find the same style pleasing. After all its just wine! Cheers!