Combine egg white, cream of tartar, and vanilla extract; beat until frothy.
Mix the sugar with coriander; add gradually to the egg whites, beating constantly until stiff peaks are formed.
Fold in the blueberries.
Drop by tablespoonfuls into mounds about 2 inches apart onto cookie sheet lined with baking parchment or other unglazed paper.
Bake at 250°F about 1 hour, or until meringues are delicately browned and dry to the touch.
Turn off oven and allow meringues to cool completely in oven (do not open oven door).
Remove from paper.