Line a muffin tray with 6 muffin cups. (I prefer the foil cups, they are sturdier)
Melt 1/2 the white chocolate (6 oz)
Evenly disperse the melted chocolate amongst the 6 cups.
Now pick up the muffin tray and swirl it around so the melted chocolate climbs up the sides cups, do this about 12-15 times/swirls. This is creating the sides of your candy cups.
Put in the freezer for 10 minutes.
While the chocolate is setting, put the blueberries, granulated sugar and flour in small sauce pan.
Cook over low heat until juices thicken stirring regularly.
Remove from heat, let cool completely. (to speed this up you can transfer to bow and place in freezer, freeze 10 minutes, stir half way through.)
Pull muffin tin and blueberries out of freezer and scoop blueberry mixture into each cup, about 1/2 Tbsp per cup.
Freeze 10 minutes.
Crush the graham cracker into fine crumb, mix in the brown sugar, set aside.
Melt remaining white chocolate.
Pull muffin tin from freezer, pour the remaining white chocolate over the cups evenly so all 6 cups get covered.
Sprinkle with graham mixture and blueberries. Refrigerate until set, about 2 hours.