Preheat the oven to 400°F (200°C).

Whisk together the flour, baking powder, and salt in a medium mixing bowl until thoroughly blended.

Thaw the blueberries in a microwave-safe bowl for about 30 seconds or on the stovetop for 2-3 minutes until softened. Let cool.

In a large mixing bowl, beat the softened vegan butter and granulated sugar with an electric mixer until light and fluffy (about 3-5 minutes).

Add the cooled blueberries to the butter-sugar mixture and mix at high speed until blended to a deep purple hue.

Gradually fold the dry ingredients into the wet mixture with a spatula, and then stir in the white chocolate chips until just combined.

Cover the dough and chill in the freezer for 30 minutes.

Scoop out the dough into 12 equal balls, place them on a lined baking sheet, and bake for 10-13 minutes until edges are golden brown.

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