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Line a baking sheet with parchment paper.
Place the blueberries, vanilla greek yogurt, almonds and coconut in a large bowl and stir to combine.
Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 16 clusters on the prepared baking sheet. Freeze for 20 minutes.
Place the chocolate and coconut oil in a microwave-safe bowl and microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until the chocolate is melted.
Use a fork to hold each blueberry yogurt cluster and dip in the melted chocolate. Allow any excess chocolate to drip off.
Transfer the clusters back to the baking sheet and allow them to set for 5 minutes. Enjoy immediately and store any leftovers in an airtight container in the freezer.