In a blender, combine almond milk, 3/4 cup blueberries, and agave. Blend until smooth.
Pour the contents of the blender into a medium bowl. Add the chia seeds and stir until well combined. Cover and refrigerate for 2-4 hours, stirring occasionally to break up any chia clumps that may have formed. Pudding is ready when it has thickened, the chia seeds softened.
Divide the pudding into 2 bowls, for larger servings, or 4 bowls, for smaller servings. Top with additional 1/2 cup blueberries and granola, if desired. Serve immediately.