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Special equipment: 10 foil cupcake liners
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For the panna cotta: Place ten foil cupcake liners in a muffin pan.
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Coat the interior of each with nonstick cooking spray.
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Pour the milk in a small bowl and sprinkle with the gelatin; let stand until the mixture has the consistency of granulated sugar, about 1 minute.
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Combine the cream and sugar in a medium saucepan set over medium-high heat.
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Bring to a boil, stirring to dissolve the sugar.
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Whisk in the milk mixture, then reduce the heat to medium-low and simmer for 5 minutes.
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Remove the saucepan from the heat, then add in the chocolate chips and vanilla.
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Whisk until smooth.
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Pour the liquid through a fine mesh sieve into a large measuring cup.
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Divide the mixture evenly among the foil liners (they should be filled to the brim).
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Place the pan on a level surface in the refrigerator until the panna cotta is set and springs back when touched, 2 hours 30 minutes.
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For the blueberry sauce: Puree 1/2 cup of the blueberries and 1 tablespoon water in a blender for 1 minute.
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Scrape out the blueberry puree into a small saucepan.
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Place the pan over medium heat and add the sugar, stirring until the sugar dissolves and the sauce begins to bubble slightly, 3 to 4 minutes.
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Remove from the heat, stir in the lemon juice and cool until no longer warm to the touch, 5 to 10 minutes.
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Remove the panna cotta from the muffin pan, then gently pull away the sides of the cupcake liners from the panna cotta and invert each onto a plate or shallow bowl.
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Drizzle each serving with 1 teaspoon of the cooled blueberry sauce and sprinkle 4 to 5 blueberries on top to serve.
