If you are using fresh blueberries, place them in the freezer before beginning. If using frozen, keep them in the freezer until you need them.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Add the softened butter and work it in with your hands, rubbing it in until the mixture resembles coarse sand.
In a separate bowl, whisk together the honey, the eggs, the buttermilk, and the vanilla.
Add the wet ingredients to the flour mixture and stir it in (takes about 20 stirs to get the batter mixed).
When the batter is ready, in a medium bowl, toss the frozen blueberries with the extra 8 grams of flour to coat the blueberries evenly.
Fold the floured blueberries into the batter gently with a wooden spoon or spatula to evenly distribute them.
Divide the batter between 8 to 10 paper-lined wells of two muffin pans. If you want big muffins, you'll need 8, if you want regular-sized muffins, you'll need 10. Sprinkle with streusel.
Bake at 425°F for 20 minutes, then use a cake tester inserted into the middle of a muffin to check if the muffins are baked. If you are baking 8 muffins, they probably aren't baked through at this point, so rotate the pans and drop the temperature setting to 350°F for the last 5 to 10 minutes or as much as necessary.