Beat the softened cream cheese and powdered sugar together in a medium bowl until smooth and fluffy, about 2 minutes. Fold in the crushed freeze-dried blueberries and vanilla extract until evenly distributed throughout the mixture.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to roll into balls. This chilling step is essential for shaping the truffles.

Once chilled, use a small cookie scoop or tablespoon to portion the mixture, then roll each portion between your palms into smooth 1-inch balls. Place the rolled truffles on a parchment-lined baking sheet and freeze for 20 minutes while you prepare the coating.

Melt the white chocolate and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring between each burst, until completely smooth. The coconut oil helps thin the chocolate for easier dipping and adds extra shine.

Remove the truffle centers from the freezer. Working with one at a time, drop a truffle into the melted white chocolate and use a fork to roll it until completely coated. Lift it out with the fork, gently tap the fork on the edge of the bowl to remove excess chocolate, then slide it onto a parchment-lined baking sheet.

Immediately sprinkle a tiny pinch of crushed freeze-dried blueberries on top of each freshly dipped truffle before the chocolate sets. This decorative touch also tells you what flavor is inside.

Let the coated truffles sit at room temperature for 15 minutes until the white chocolate shell is completely set, then transfer them to the refrigerator to firm up for at least 30 minutes before serving.