Mix blueberry muffin mix as directed on package.
Line24 muffin tins with paper cupcake papers and cut off the bottoms of the ice cream cones. .Place the tops in the muffin tins.
Pour in the muffin mix about 2/3 of the way. Bake as directed on the package.
Melt almond bark and dip pretzels in and let harden.
When muffins are cool remove from the paper cupcake papers and trim off any extra muffin.
Open your sandwich cookies and stick on the bottom of the muffin. This is where you might need extra frosting.
Cut a small slit in the ice cream cone and break off a little corner of the pretzel and insert in the slit. You could use premade pretzels with almond bark as well.