Preheat oven to 350F.

In a large bowl and using a mixer of your choice beat butter until smooth. Slowly beat in white sugar & brown sugar. Add your eggs & vanilla.

In a smaller bowl whisk together flour, baking soda, and salt. Stir into wet ingredients. Add in your mint and ginger, mixing well. Slowly add in your blueberries. Mix very slowly and carefully as you do not want to burst the delicate blueberries.

When I drop the cookie batter onto the parchment lined cookie sheets I try to ensure I have scooped up at least two blueberries per cookie. Sometimes my fingers have to assist. Space about 1 inch apart.

Bake in oven for 8-9 minutes, turning/rotating half way through until edges lightly browned.

Let cool completely on racks. Makes about 2-3 dozen cookies.