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Make the blueberry sauce: In a large pan, mix blueberries, coconut sugar, and lemon juice. Bring to a boil. Then reduce heat to medium-low and simmer until berries soften, about 3 minutes.
Make the dumplings: In a large bowl, mix the flours, coconut sugar, baking powder, baking soda, and salt. Rub the butter or margarine in with your fingers until the mixture looks like fine crumbs. Add the soy milk and stir just until combined.
Drop tablespoonfuls of the dumpling batter on top of the blueberry mixture in the pan. Cover this with a lid that’s buttered on the inside, so the dumplings won’t stick to it. Keep the heat low enough to just bubble but not boil disruptively. Simmer until dumplings have steamed and are dry/firm to touch, about 15 mins.
Scoop your blueberry grunt into bowls and serve topped with coconut yogurt and maple syrup. Enjoy!