Ingredients:
– 1 cup frozen wild blueberries
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup white sugar
– ⅓ cup vegetable oil
– 2 large egg whites
– 1 teaspoon lemon zest
– ½ teaspoon vanilla extract
Crinkle Coating:
– ½ cup white sugar, or as needed
– ½ cup powdered sugar, or as needed
Directions:
1. Place frozen blueberries in a microwave-safe bowl and microwave until defrosted, 1 to 2 minutes. Let cool to room temperature, 3 to 5 minutes; do not drain.
2. Whisk flour, baking powder, and salt together in a small bowl until well combined.
3. Transfer cooled blueberries and juice to a large bowl. Add sugar and oil and whisk until thoroughly combined. Mix in egg whites, lemon zest, and vanilla until thoroughly incorporated. Add flour mixture in 2 batches, mixing after each addition until just combined. Cover and refrigerate for at least 2 hours.
4. Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
5. Prepare coating ingredients by placing each sugar in a separate small bowl.
6. Remove dough from the refrigerator. Scoop 1 1/2 tablespoons dough and shape into a ball. Coat the ball in white sugar, then drop into powdered sugar and roll to thoroughly coat. Place on a prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
7. Bake until cookies are just set, 8 to 10 minutes, switching racks halfway through. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Enjoy these delightful Blueberry Crinkle Cookies with a hint of lemon zest! 
