First, heat the blueberries in a pot over medium-low heat with the lemon juice and maple syrup until it begins to simmer.
In a food processor or in the bowl of a stand mixer, pulse together the almond flour and tapioca flour until well mixed.
Add the coconut oil, water, and maple syrup to the processor and pulse until sticky dough begins to form.
Cut the dough into six 3X5 inch rectangles and spread them out about 2 inches apart on the piece of parchment paper. Spoon 2 - 3 tablespoons of the blueberry jam on top, leaving some room around the edges.
Place those rectangular pieces of dough on top of the blueberry filling. With the back of a fork, press along the edges of the blueberry pop tart to "seal" them shut.
In a bowl, mix together the powdered sugar, almond milk, vanilla, and extra blueberry jam.