Pour the contents of the gelatin sachet and the blueberry juice into a bowl. Let the gelatin bloom for 5 minutes.

In a blender container, add the yogurt, blueberries, juice, and the maple syrup. Emulsify for 1 minute, or until mixture is homogeneous.

Heat the gelatin in the microwave for 20 to 30 seconds. With the blender running, slowly pour gelatin mixture into the blueberry and yogurt base.

Divide the mixture into four small ramekins and chill for 2 to 3 hours. Garnish with the mint leaves and reserved blueberries.