Cream together 3/4 cup softened unsalted butter and 3/4 cup granulated sugar in a mixing bowl for about 2 minutes until light and fluffy.

Add 1 egg, 1 teaspoon of vanilla extract, 1 teaspoon of baking soda, and a pinch of salt. Mix on low until combined and smooth.

Gradually add 2 cups of all-purpose flour to the wet mixture while mixing on low speed. Adjust with milk if necessary until soft dough forms.

Fold in 1 cup of white chocolate chips then gently add 1 cup of fresh blueberries, being careful not to crush them.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, until edges are lightly golden and centers appear just set.

Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.