Whisk together dry ingredients in a medium size bowl.

Heat berries in the microwave at 30 second intervals stirring after each interval for 1-2 minutes until berries are soft and liquifying. Or place in a small pan on the stove and heat over medium heat for 3-5 minutes.

Cream together the butter and sugar with an electric mixer until light and fluffy.

Beat in blueberries at high speed. The high speed in necessary to incorporate the berries with the butter mixture, if it is separating increase the speed.

Mix in the dry ingredients.

Fold in the white chocolate chips.

Place the batter in the freezer for about 30 min, or the fridge for about an hour.

Shape into 12 balls or scoop with a dough scoop and place on a baking sheet.

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

Remove from the oven and cool on the baking sheet for 5-10 minutes before removing to a cooling rack to cool completely.