Place the basil seeds into a small glass jar or container.

Pour in the almond milk, maple syrup, and vanilla extract.

Stir the mixture vigorously for 1 minute to ensure even distribution and prevent seeds from clumping at the bottom.

Allow the mixture to stand at room temperature or in the refrigerator for 15 minutes until the seeds expand and the liquid thickens into a pudding consistency.

Stir again before serving and top with fresh blueberries.