Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, and salt in a small bowl. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium for about 30 seconds.
Add the eggs, one at a time, and beat until combined. Mix in the vanilla.
Dump in the dry ingredients and pulse the stand mixer a few times so you don’t wind up with flour all over your counter and down your shirt. Beat on low until the last streaks of flour are just barely visible.
Dump in white chocolate and combine. Don’t over-beat.
Take the bowl out of the stand mixer and transfer half the dough to the small bowl from earlier. (The purpose of this step is to evenly and easily swirl the blueberry mixture into the dough.)
Dollop half of the chilled blueberry mixture into each bowl and using a knife, swirl it around the dough until it’s fairly distributed. If you mix it in too much, the whole dough will turn blue, which wouldn’t be the worst thing ever.
Dole out 5-6 balls of dough onto each tray, leaving about two inches between them. I usually use a medium spring-loaded ice cream scoop for this.
Chill them in the fridge for about 45 minutes. Preheat your oven to 350° F.
Bake both trays for 16 minutes, turning them and switching racks halfway.
Transfer to a cooling rack. Repeat with the rest of the dough.