Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

In a small bowl, toss together the blueberries, sugar, lemon juice, and lemon zest. Set off to the side, and allow to sit for about 10 minutes.

To make the streusel topping, in a separate bowl, combine the flour, brown sugar, oats, toasted almonds, salt, cinnamon and nutmeg. Whisk until evenly combined. Cut in the butter with a fork, vegetable masher, two knives, pastry blender or your hands. Break down the butter quickly until it resembles coarse crumbs the size of peas. Set off to the side.

To make the biscuits, in a large mixing bowl, combine the flour, baking powder, salt, and cream of tartar. You can whisk the dry ingredients together or sift them into the bowl. Add in the butter and cut in until it resembles coarse crumbs the size of peas. Stir in the buttermilk and honey until the dough comes together and no longer appears to be dry. Transfer to a floured work surface and knead once or twice to gather it together. Roll out the dough into a large rectangle about half an inch thick. Pour the blueberries (leaving most of the liquid in the bowl) onto one side of the rolled dough. Top with the streusel filling and then fold the dough over the berries and streusel, like a book. Press down on the edges slightly. Cut into ten even pieces and place on the prepared baking sheet. Brush the tops liberally with melted butter.

Bake for about 10 minutes or until golden brown on the tops and edges. Allow to cool down slightly before eating. Enjoy!