In a medium pot combine the tapioca, milk, and sugar. Bring to a boil, then lower to a simmer for 30 minutes stirring frequently with a whisk.
Zest the lemon. In another medium pot, combine the frozen blueberries, chia seeds, maple syrup, and lemon juice. Bring heat to medium and mash the blueberries with a wooden spoon or mallet. Cook for 10 minutes, then remove from heat. It will thicken while it sits.
Pour some of the blueberry mixture into the bottom of 2 to 3 jars. Then scoop out some of the tapioca mixture on top. Top with fresh blueberries and lemon zest.