Melt about 1/2 the bag of white chocolate melting wafers in a microwave safe bowl. Use 30 second bursts in the microwave and stir in-between until you have a smooth consistency.
Fill the cake pop molds with a layer of the melted white chocolate, coat the entire mold (sides, bottom, etc), and add the popsicle stick through the slot in the mold. Let the white chocolate harden.
While waiting on the chocolate to solidify, prepare the cake pop mixture by crumbling the blueberry muffins into a large bowl.
Add cream cheese to the crumbled muffins and combine until well incorporated (it should be the consistency of cookie dough)
Now, add about 2-3 tablespoons of the cake pop mixture into the white chocolate-coated mold. Press the mixture into the molds so there are no air pockets and avoid over-filling the molds.
Repeat step 3, to prepare a second batch of melted white chocolate. Pour a layer of white chocolate over each cake pop to fill the mold. Let this layer harden – placing in the fridge or freezer can speed up this process.
Once completely hardened, pop-out each cake pop carefully and lay on a sheet of wax or parchment paper. Repeat step 3 with the remaining melted chocolate wafers and use to drizzle over or dollop on the cake pops. While the chocolate is still hot, apply the desired amount of blueberries to the cake pop. Once this chocolate hardens, the blueberries will be affixed to the cake pop and they are ready to serve!