Preheat your oven to 350 degrees F and spray a 12-count muffin tin with a non-stick spray (or line with paper liners). Set aside.

In a large bowl, whisk together the flours, baking powder, baking soda, nutmeg, cinnamon and salt.

In another bowl, whisk together the sugar, buttermilk, butter, egg and vanilla extract until smooth. Add the wet ingredients to the dry and fold together until just moistened. Do not overmix.

Very gently fold in the blueberries and chocolate chips. Be careful when folding in the blueberries. If you mix them too much, they will bleed into the batter.

Divide the batter evenly among the 12 muffin tin molds. Bake at 350 degrees F for 13-15 minutes or until a toothpick comes out clean and the tops are slightly brown.

Remove the muffins from the oven and let cool in the pan.

While the muffins are cooling, prepare your glaze. In a small bowl, whisk together the confectioner's sugar, honey and heavy cream until smooth. Add the mixture, along with the butter to a small saucepan and heat over medium heat for 2-3 minutes or until the mixture is bubbly. Remove from heat and immediately drizzle the glaze over top of the muffins.

Store in an airtight container for 3-4 days. Enjoy!