Whisk together all dry ingredients in a large bowl.

Soften the frozen blueberries by heating them in the microwave at 30-second intervals, stirring between each, for 1-2 minutes, or by heating them in a small pan over medium heat for 3-5 minutes.

Using an electric mixer, cream the butter and sugar together until the mixture is light and fluffy.

Beat the softened blueberries into the butter and sugar mixture at high speed to fully incorporate. Increase the speed if the mixture begins to separate.

Gradually mix in the dry ingredients until just combined.

Gently fold the white chocolate chips into the batter.

Chill the batter in the freezer for about 30 minutes or in the refrigerator for about an hour to firm up.

Form the dough into 12 balls, use a medium cookie scoop, then place on a prepared baking sheet.

Bake for 10-13 minutes or until the edges are slightly golden brown.

Allow the baked cookies to cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack to cool completely.