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Process 3 cups almond milk, 2 cups blueberries and 2 tablespoons protein powder in a blender until smooth, about 30 seconds.
Transfer to a medium bowl; whisk in ¾ cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon vanilla and ¼ teaspoon salt until well combined.
Cover and refrigerate until thickened, at least 12 hours.
In a small bowl, stir ¾ cup yogurt, ⅓ cup peanut butter and the remaining 1 teaspoon maple syrup and ¾ teaspoon vanilla together until smooth.
Cover and refrigerate until ready to use.
Spoon 1 cup of blueberry chia pudding into each of 4 jars or small bowls.
Spread 2 tablespoons peanut butter mixture over each pudding.
Top the puddings evenly with the remaining ½ cup blueberries.