Preheat oven to 350. In a stand mixer bowl, add softened butter and coconut sugar. Cream together using the paddle attachment.
When the butter is starting to break into clumps with the sugar, add the honey and whip until nice and fluffy, about three to five minutes.
While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, and salt to a large bowl. Whisk together until well mixed. Set aside.
Add eggs and vanilla extract to the wet ingredients and combine on low speed.
Slowly add dry ingredients to wet ingredients until just combined. Scrape down sides halfway through.
Fold in your delicious blueberries, being careful to try not to smash them.
Scoop dough onto a parchment-lined baking sheet.
Bake for 14-18 minutes for larger cookies and 12-15 minutes for smaller cookies, or until the edges start to become golden.
Allow the cookies to cool on the pan completely before eating.