Preheat oven to 350°F and line 2 sheet pans with parchment paper
Whisk all dry ingredients in a medium mixing bowl. Set aside
Mixing Wet Ingredients
Whisk melted butter, both sugars and lemon zest in a large mixing bowl until smooth and combined
Whisk in the lemon juice, vanilla and eggs until fully combined
Mix the dry ingredients into the wet, using a rubber spatula. Do not overmix, a few streaks of flour are okay
Gently fold in the blueberries. Only a couple folds will do
Using a large cookie scoop, scoop dough and place on parchment paper. 5-6 cookies per tray, leaving room for spread
Bake 14-16 minutes. Let cool on tray for 5 minutes then transfer to wire rack to fully cool
Mixing Lemon Sugar Salt
Zest 1 lemon then let it dry out while cookies cool
Mix zest with sugar and salt then top cooled cookies
Notes
Use room temperature eggs for best results.Let cookies fully cool before eating for best flavor."Scoot" cookies with a biscuit cutter for perfectly round cookies. Line your baking sheets with parchment paper and do not use non-stick cooking spray.