In a large mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined. Set aside.
In a separate bowl, combine the honey, plain yogurt and buttermilk and whisk until well combined.
Add the eggs and mashed bananas beat for about 1 minute, until very well combined.
Throw in the dry ingredients, but save a few tablespoons in the bowl; mix delicately with a rubber spatula until well incorporated
Put the blueberries in the bowl with the few tablespoons of flour and toss them until they are completely coated. Add the blueberries to the batter and stir very delicately until just incorporated, no more.
Divide the batter equally between the 12 muffin cups. The holes will be filled all the way to the top and that's completely normal.
Place the pan in the 425°F oven for 5 minutes and then lower the oven temperature to 375°F. Bake for another 15 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a few seconds in the pan and then remove them to a cooling rack to cool completely.
Store in a cool dry place in an airtight container for up to a week.