Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).

Beat in the egg and vanilla extract until fully combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Stir in the oats until evenly distributed.

Very gently fold in the blueberries using a spatula, being careful not to crush them.

Scoop dough by the tablespoonful onto prepared baking sheets, spacing 2 inches apart.

Bake for 10-12 minutes, or until edges are golden brown but centers are still soft.

Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.