First things first - there aren't any blueberries in this mead. This isn't a melomel, it's a traditional, which means all of your flavors will come from the honey itself. If you can get your hands on some great raw blueberry honey, use that! If not, use whichever honey is your favorite. If you can only get one jar of blueberry honey, use a mixture of varieties.
This recipe is adapted from the AHA 2015 homebrew competition gold medal winner in the traditional mead category. If you'd like to see the original, here's the link, but you must be an AHA member to access their recipes.
The adaptations we've made to this recipe include omitting equipment and techniques used by more advanced brewers, such as using a diffusion stone at the outset of primary, cycling different yeast nutrients such as Fermaid O, Go-Ferm, and Dap, adding potassium metabisulfate, and adding clarifying agents Kieselsol and Chitosan. The original recipe also used a keg to force carbonate, which requires a set of equipment that a beginner wouldn't have.