Zap 80g (1/3 cup)s frozen blueberries in the microwave for 30 seconds till soft. Let cool.

Meanwhile, in a small bowl mix together 140g (1 cup) flour, ½ teaspoon baking powder, and 1/8 teaspoon salt. Set aside.

Use a mixer to cream together 75g (1/3 cup) vegan butter (unsalted), softened, with 90g (1/3 cup) sugar till light and fluffy.

Add the blueberries and mix at high speed till well-combined. Fold in the flour mixture and then mix in 70g (½ cup) white chocolate chips.

Chill in the freezer till relatively firm, and then using a small trigger ice cream scoop or a spoon, drop onto a baking sheet lined with parchment paper. Makes 12-20 cookies (depending on size of scoop – I like mine on the smaller size).

Bake in a 200c oven for 10-13 minutes till lightly browned around the edges.

You can also freeze before baking and then bake from frozen.

Note: I made these with regular blueberries. But if using wild blueberries you will get a noticeably darker and more striking cookie.