Freeze dried blueberries vs frozen blueberries?
No, they aren't a direct substitute. Freeze dried blueberries are very dry and will absorb moisture from the dough in order to re-hydrate, frozen ones are not dried or dehydrated at all so will add water to the dough. 

They also have a very different consistency: thawed from frozen blueberries will be squishy and tend to get blended into the dough, dried blueberries are tough little beasties and will hold together much better. You may be able to get around that by keeping the berries frozen and working them in at the last minute - keep in mind most frozen blueberries will have lots of water ice mixed in which you don't want. 

If you want to use frozen then you'll need to account for the extra moisture in the blueberries, taking the right amount of water out of the recipe. This site says:


  Dehydrating them naturally, we can use up to 7 pounds of blueberries
  to make 1 pound of dehydrated blueberries.


This means that blueberries lose about 85% of their weight when dried, so if the recipe calls for 100g of dried blueberries you'd need to add 700g of frozen ones and take 600g of water (600ml because 1ml of water = 1g) out of the recipe. If you are using volume measurements then this site says 80g of freeze dried = 2&frac14; US Cups.