Add blueberries, lemon juice and honey to processor. Process until smooth. Set aside.
In mixer add whipping cream, honey and 1 tablespoon blueberry purée.
Whip until firm.
Slowly stir in remaining purée until completely incorporated.
Place in piping bag and refrigerate for 10 minutes to allow to thicken.
Pipe mousse into pastry cups, serve and ENJOY!