Preheat your oven according to your blueberry muffin mix instructions.

In a mixing bowl, combine your muffin mix with the water, vegetable oil, and eggs. Mix gently until just combined; do not over-mix.

Fold in the blueberries carefully to maintain their shape.

Pour the batter into a greased muffin tin or cupcake liners and bake according to the muffin mix instructions until a toothpick inserted in the center comes out clean.

Remove muffins from the oven and allow them to cool completely on a wire rack.

Once cooled, crumble the muffins into a large bowl into small, even pieces.

Roll small amounts of the crumbled muffin into balls, about the size of a golf ball.

In a microwave-safe bowl, melt your candy melts or chocolate according to package instructions until smooth.

Dip the end of each lollipop stick into the melted coating, then insert it into a muffin ball.

Dip each pop into the melted candy coating to fully cover, allowing excess to drip off.

Place the completed cake pops upright in a styrofoam block or stand until the coating sets.

Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

To reheat, let them sit at room temperature or warm briefly in the microwave.