Combine Barista almondmilk, lavender, and 2 tablespoons of maple syrup in a blender; blend on high for 1-2 minutes or until no large pieces of lavender remain.
Add 1/2 C frozen blueberries to the almondmilk mixture and blend on low for another 10-20 seconds. Some small chunks of blueberries should still remain.
Pour into popsicle molds, distributing evenly and leaving about an inch of space on top of each mold.
Freeze for 30 minutes.
While the pops’ bases are freezing, blend the other 1/2 cup of frozen blueberries with the other 1 tablespoon of maple syrup and lemon juice. Blend on high for 30 seconds until mostly smooth.
Remove ice pop molds from the freezer. Carefully spoon about one tablespoon of blueberry mixture on the top of each mold. There should still be about a quarter or half-inch of space for each popsicle to expand.
Using the tip of the spoon, gently press the blueberry mixture into the almondmilk mixture so the layers mix slightly. Do not over-stir.
Insert popsicle sticks and freeze again for four hours or overnight.