Blueberry Lemon Cookies 🍋 1⁄2 cup butter, softened 1 cup sugar 1 egg 1 teaspoon vanilla extract 1 tablespoon lemon juice - about half a lemon 2 tablespoons lemon zest 11⁄2 cups gluten free 1:1 flour - or AP flour 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 2⁄3 cup frozen wild blueberries - wild blueberries are much smaller than normal if you can find them! Preheat oven to 350 F. In a large bowl, beat together the butter and sugar until creamy. Add the egg, vanilla extract, and lemon juice to the bowl and mix to incorporate. In a separate bowl, whisk the lemon zest, gluten free flour, baking powder, and baking soda. Slowly pour into mixing bowl with mixer on low, just until incorporated. Gently fold in the blueberries, so there are still streaks of purple and white. Try not to overmix the dough. Use a large cookie scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake the cookies in the oven for 15-18 minutes until the edges are puffed up and golden brown. Let the cookies cool completely before transferring them to a cooling rack. Enjoy!!! 🫶🏼