Prepare the Dough : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a separate bowl, cream together the softened vegan butter and granulated sugar until light and fluffy, about 2–3 minutes. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the Blueberries and White Chocolate : Gently fold in the frozen blueberries and dairy-free white chocolate chips. Be careful not to overmix to prevent the blueberries from staining the dough too much. If the dough feels too soft, refrigerate it for 10–15 minutes to firm up.

Shape and Bake : Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the edges are set and slightly golden. The centers should remain soft. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.