In a medium-size mixing bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract until well combined. Fold in the blueberries.
Cover and refrigerate chia mixture for 2-4 hours, stirring occasionally to break up any chia clumps that may have formed. The breakfast pudding is ready when it has thickened considerably and the chia seeds have softened. (Optional to prepare this recipe in the evening, chill overnight, and enjoy in the morning).
Divide the pudding into 2 bowls for larger servings, or 4 bowls for smaller servings. Top with additional 1/2 cup fresh blueberries, if desired, and gluten-free granola or cereal of choice.