Chop the white chocolate into small pieces for the ganache and place it in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Pour the hot cream over the white chocolate. Let it sit for 2 minutes, then gently stir until smooth and fully melted.

Add the crushed freeze-dried blueberries and vanilla extract to the ganache, stirring until evenly mixed. Allow it to cool to room temperature, then refrigerate for 1–2 hours until firm.

Scoop out small portions of the chilled ganache and roll them into small balls with your hands. Place them on a parchment-lined baking sheet.

Melt the additional 8 oz of white chocolate in a heatproof bowl using a double boiler or microwave, stirring every 20 seconds until smooth.

Dip each truffle into the melted white chocolate, fully coating it. Use a fork to lift the truffle out and let excess chocolate drip off. Place the truffles back onto the parchment-lined sheet.

Optional: Sprinkle a small pinch of sea salt on top of each truffle for a sweet-salty contrast.

Refrigerate the truffles for another 30 minutes to allow the coating to set. If desired, decorate with fresh blueberries on top of each truffle.

Serve chilled and enjoy!