Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Thaw the frozen blueberries and cool them briefly.

Cream together the softened vegan butter and granulated sugar until light and fluffy.

Incorporate the cooled, thawed blueberries into the butter-sugar mixture.

Gradually fold in the dry ingredients until a soft dough forms, then mix in the vegan white chocolate chips.

Chill the dough in the freezer for about 30 minutes.

Scoop the dough into circular balls and place them on the prepared baking sheet.

Bake for 10-13 minutes until the edges are lightly golden.

Cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.