Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Brush bottoms and sides of a 12-cup muffin tin with one tablespoon (15 milliliters) of the melted butter.

In a bowl, using the electric mixer, beat cream cheese, ricotta or cottage cheese, honey, and egg on medium speed, scraping down side of bowl with a rubber spatula occasionally, for about two to three minutes or until fluffy and smooth. Set aside.

Stack phyllo sheets on work surface. Brush top sheet with melted butter; crumple into a loose ball, making a large indentation in centre. Fit into buttered muffin tin. Repeat with remaining phyllo sheets until you have 12 indented phyllo balls. Bake in centre of oven for five minutes or until browned on edges and bottoms are cooked through. Remove from oven.

Fill each indentation with cream cheese mixture; top each with blueberry filling. Return to oven and bake for another eight to 10 minutes or until filling is set and phyllo is browned on bottom. Place on wire rack to cool. Arrange nests on platter; sprinkle with icing sugar.