Preheat your oven to 375°F. Grease 12 muffin cups OR line with paper muffin liners.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and nutmeg.
In a large glass measuring cup, beat together the melted butter, honey, egg, buttermilk, and vanilla.
Pour the buttermilk mixture into the dry ingredients and stir just until mixed. This is a heavy, thick batter, do not overmix!
Gently mix in the blueberries until they are throughout the batter.
Scoop the batter into the prepared muffin tins; fill the muffin tins 3/4 of the way.
Bake for 11-14 minutes, first checking at the 10-minute mark. Use a toothpick or cake tester to check. Do not overbake as these dry out when overbaked.
Notes
These will dry out when overbaked, so watch them closely.
You can choose up to a cup of add-ins instead of the blueberries! Try some other variations
Frozen fruit is fine to use as well, simply defrost on paper towels to absorb excess moisture and use in the recipe.