In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large the bowl, cream together the butter and sugar on medium speed with an electric mixer until well combined, about 4-5 minutes.

Add the egg and beat for 1 minute. Then add the almond extract and milk and beat until combined, about 1 minute.

Slowly add the flour mixture and mix on low until combined.

Gently fold in blueberries.

Cover the dough with plastic wrap and refrigerate for at least one hour.

Preheat oven to 375 degrees F. Line 3 cookie sheets with parchment paper.

Using a teaspoon, get clumps of the dough (about 2 teaspoons each) and form into golf-ball size balls. Place on the prepared baking sheets, leaving enough space between them.

Bake for about 12-15 minutes or until the edges are set and just turning golden.

Remove from the oven and allow to cool 2 minutes on the sheets before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature. Serve and enjoy!