Preheat the oven to 250 degrees and line a sheet pan with a silicon baking mat or parchment paper. To make the milk crumb, combine in a medium bowl the dry milk powder, flour, cornstarch, sugar and salt. Slowly add the melted butter and stir with a spatula until the mixture starts to form small clusters. Spread the mixture evenly onto the sheet pan and bake 20 minutes, until the crumbs start to turn golden. Cool completely.
Place cooked crumbs into a medium sized bowl and add the 1/4 cup of milk powder, toss until it is evenly distributed. Pour the melted white chocolate over the crumb mixture and stir until evenly distributed. Stir the mixture every few minutes until the chocolate hardens.
To make the cookies, combine the butter, brown sugar and honey in the bowl of a stand mixer, using the paddle attachment. Cream on medium-high speed for 2-3 minutes, until the mixture becomes fluffy. Scrape down the sides of the bowl, add the eggs and beat 3 minutes more.
With the mixer speed on low, add the sugar cookie mix and baking soda and blend just until the dough comes together, about a minute. Scrape the sides of the bowl and add the milk crumb mixture and the dried blueberries into the dough, blend on low speed until incorporated, about a minute.
Line a baking sheet with parchment paper then use a 1.75 oz ice cream scoop to portion out the dough. Pat the tops of the cookies flat and wrap the sheet pan in plastic wrap. Refrigerate at least one hour.
Preheat the oven to 350 degrees and arrange the cookies at least 4 inches apart on parchment lined baking sheets. Bake 16-18 minutes, until the edges are golden brown and the center is just set. Allow the cookies to cool 5 minutes on the baking sheet before moving to a wire rack to cool completely.