Yield: about 45 cookies
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries.
Preheat the oven to 375 degrees F.
Scoop out dough a teaspoonful at a time onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack.