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Preheat oven to 350F. Line 1-2 baking pans with parchment paper.
In a small saucepan, melt the butter over medium heat, stirring frequently with a wooden spoon until golden-brown milk solids form at the bottom.
Transfer to a bowl. Let the butter cool in the fridge for 10 minutes.
In a large mixing bowl, combine the browned butter, sugar, brown sugar, eggs, and vanilla. Whisk vigorously for 1 minute.
In a separate bowl, mix the flour, cinnamon, baking soda, and salt. Add the mixture to the browned butter batter and mix well.
Add the chopped blueberries and white chocolate chunks. Fold until well-combined.
Using ¼ cup dough per cookie (about 2 oz each), space out 3-4" on the prepared pans.
Bake for 12-15 minutes, banging the pan 2-3 times on the stovetop after baking to interrupt the baking process, until set in the center and golden along the edges.