Combine chia seeds, milk, juice, zest, and 2 tablespoons of honey in a medium-sized bowl. Mix ingredients together with a spoon.

Stir the mixture again 4-5 minutes later so the chia seeds do not clump together.

While chia seeds are soaking, place blueberries and 1 tablespoon of honey in a microwave-safe bowl. Microwave on high for 45-60 seconds, or until berries begin to burst.

Smash blueberries with a spoon until a thick, jam-like consistency is reached.

Add equal amounts of the blueberry 'jam' and the chia seed mixture to four 6-ounce jars or containers.

Cover and store in the refrigerator for at least an hour before serving or up to overnight. Chia pudding will last in the refrigerator for up to 5 days.