Preheat your oven to 350 and line a pan with parchment paper.
Warm frozen blueberries for 30 seconds in a microwave or heat up in a pan on medium high.
When thawed and mushy, 4 to 5 minutes, remove from heat and set them aside to cool.
For fewer blueberry chunks, mash them with a spoon.
In a bowl, beat butter and sugars together until creamy.
Beat in blueberries on high speed until combined and blueberries are mixed in.
Stir in flour and baking powder then mix until just combined, do not overmix.
Fold in the white chocolate cips or chopped vanilla almond bark.
Use a 1 ½" cookie scoop to scoop out dough and place it on the prepared sheet pan.
Bake for 9 to 10 minutes or until the edges start to turn golden brown and the cookies are set.
Remove from the oven and let cookies cool for 5 minutes before serving. Enjoy!