In a small sauce pot, combine blueberries, water, and 3 tablespoons maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, keep them as is.
In a small bowl, whisk together 2 tablespoons maple syrup, coconut milk, and almond milk.
Fill popsicle molds a little over half full of coconut-almond milk. Spoon in blueberry mixture to fill the popsicle mold.
Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.