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In a large mixing bowl, massage lemon zest into sugar until well combined. Whisk in melted butter, brown sugar, milk, and vanilla.
Add flour, oats, corn starch, baking soda, and salt. Fold dry ingredients into the wet until soft dough forms. Carefully fold in blueberries. Drop jam in a few dollops and gently fold into batter. Do not fold too many times (you want streaks!). Cover and refrigerate for at least 30 minutes.
Preheat oven to 350°F. Line a large baking sheet with parchment paper. Use ~1.5 tbsp cookie scoop to distribute dough onto baking sheet. Bake for 10-12 minutes until light golden brown and crisp on the edges. The centers may seem underbaked, but that's ok. It will continue to set while cooling. Cool on baking sheet for 10 min before transferring to a wire cooling rack.