Add the blueberries and honey to a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Mash gently with a fork, then let cool completely.
Make the bagels
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the almond flour, oat flour, baking powder, and salt. Add the Greek yogurt and cooled blueberry jam and mix until a sticky dough forms.
With slightly wet hands, divide the dough into four portions and shape into bagels. Place on the baking sheet and brush the tops with beaten egg.
Bake for 30 to 35 minutes, until golden and set. Let cool before slicing.
Make the blueberry cream cheese
Stir together the cream cheese and 2 to 3 tablespoons of blueberry jam until smooth and lightly marbled.
To serve, slice the bagels, toast if you like, and spread generously with blueberry cream cheese.
Notes
Let the jam cool fully before mixing it into the dough so the bagels hold their shape.
If the dough feels sticky, lightly wet your hands instead of adding more flour.
These are great toasted the next day, especially with an extra swipe of that berry-streaked cream cheese.