Begin by whisking together the dry ingredients in a large mixing bowl: flour, baking powder, and salt.
Thaw the frozen blueberries until soft and jammy either in the microwave or a saucepan.
Cream the softened vegan butter and granulated sugar together until light and fluffy.
Fold the cooled, thawed blueberries into the butter and sugar mixture.
Gradually fold in the whisked dry ingredients until a cohesive dough forms.
Mix in the vegan white chocolate chips evenly throughout the dough.
Chill the dough in the freezer for about 30 minutes.
Shape into 12 uniform balls and arrange on a lined baking sheet.
Preheat oven to 400°F and bake cookies for 10-13 minutes until edges are lightly browned.
Remove from the oven and let cool on a wire rack for a few minutes before serving.
