1 cup blueberries
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1 (16 ounce) can cream-style corn
1 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
Sift together the flour, baking powder, baking soda and salt; set aside
In a large bowl, cream together the butter, sugar and brown sugar until smooth. Beat in the flour mixture, mixing just until incorporated. Stir in cream-style corn and brown sugar until well mixed. Blend the eggs, 1 at a time, with the flour mixture. Stir into the mixture just until incorporated. Whisk together the milk and eggs into the batter, mixing just until incorporated.
Drop by rounded spoonfuls onto ungreased cookie sheets. Dust evenly with blueberries.
Bake for 8 to 10 minutes in the preheated oven, until golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.