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Place blueberries, lemon juice, and water in a small sauce pot and bring to a boil over medium heat
Once boiling, add cinnamon, nutmeg, sugar and maple syrup and allow to boil an additional 5 minutes
Remove from heat and stir in corn starch mixture. Stir to combine and return back to heat
Bring to a boil again and then immediately remove from heat and allow to cool
Garnish with dollop of greek yogurt and toasted almonds or granola (optional)
Note - if you want the soup a bit sweeter, add additional tbsp of maple syrup