Preheat the oven to 175°C (350F). Line a large baking sheet with parchment paper.
Sift and mix flour, salt, baking powder, and cinnamon in a mixing bowl and set aside.
Place softened butter and brown sugar in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy (1-2 minutes).
Add vanilla extract and egg and mix for 1 minute until well combined. Use a spatula to scrape ingredients from the side of the bowl. Add honey and mix for 30 seconds to combine.
Add dry ingredients and rolled oats and mix until just combined. Do not overmix.
Fold in blueberries using a spatula.
Take one scoop of cookie dough (using a cookie/ice-cream scoop), approximately 40-45g each (1.4-1.6oz), roll into a ball and place on a baking sheet lined with parchment paper. Flatten each cookie ball slightly with your hands. Repeat for the remaining cookie dough, leaving 1-inch space between each cookie.
Bake for 9-12 minutes until cookies are golden brown. Allow to cool for 10 minutes on baking sheet, then transfer to cooling rack to finish cooling.