First, microwave blueberries for 30 seconds or until thawed. Set aside. Do not drain.

In the bowl of a stand mixer, add cold butter cubes and sugar. Beat on high until combined, about 2 minutes.

Then, add in thawed blueberries and any blueberry juice in the bowl. Beat to combine. There may be some small blueberries still intact but most will be puréed.

Add in flour, baking powder and sea salt. Stir to combine.

Fold in white chocolate chips. Place bowl in fridge for 20 minutes while oven preheats.

Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Use a cookie scoop to scoop balls of dough onto pan. Push down slightly on each ball of dough. These cookies do not spread much in the oven.

Bake for 10 to 12 minutes or until cookies are set in the middle.

Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully transfer to a wire rack.