Line a baking sheet with parchment paper.
In a medium bowl, whisk together corn flour, all-purpose flour, baking powder, and salt.
In the bowl of a stand mixer or in a large bowl with a hand mixer or whisk, cream butter and sugar together until light and fluffy. Add egg and coconut extract and mix to combine.
Slowly pour the flour mixture into the wet ingredients and mix until just combined. Fold in the wild blueberries.
Place scoopfuls of batter onto prepared baking sheet, about an inch apart. Place cookie sheet in fridge to chill for about 10 minutes. While cakes/cookies are chilling, pre-heat oven to 350 degrees.
Bake cookies for 12-14 minutes, until the edges start turning golden brown.
Let cool on the pan for a couple minutes and either eat warm (with a pat of butter!) or move to wire racks to cool completely.