Preheat oven to 250°F. Line large rimmed baking sheet with parchment

Combine 1/2 cup milk powder, flour, sugar, cornstarch, and coarse salt in medium bowl; toss to mix evenly. Add butter and stir until clusters form.

Spread mixture evenly on prepared sheet. Bake until crumbs are dry and crumbly but still pale, about 20 minutes. Cool completely

Mix the flour, baking powder, baking soda and salt in a bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugars and glucose on high for 2-3 minutes. Scrape down the sides of the bowl. Add the eggs and beat for an additional 7-8 minutes until fluffy and doubled in size. See my confetti cookie post for details on this process.

Reduce the speed to low and add the dry ingredients and mix just until the cookie dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

While on low speed, add the milk crumbs and the dried blueberries and mix for 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or 1/3-cup measuring cup), portion the dough onto a parchment-lined baking sheet pan. Pat the tops of the cookies down, cover tighly with plastic wrap and refrigerate at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature!

Heat the oven to 350 degrees. Line two large cookie sheets with parchment paper or Silpat liners.

Arrange the chilled dough about 4 inches apart on the prepared baking sheets. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be just browned on the edges and still bright in the centers.

Cool the cookies completely on the cookie sheets before transferring to an airtight container.