Preheat oven to 350 degrees Fahrenheit. Coat blueberries with cornstarch, maple syrup, and cinnamon in a bowl. Pour into a 9x13, shallow baking dish. In another bowl, combine the cobbler ingredients. Spoon over blueberry mixture until completely covered. Bake for 40-45 minutes, or until golden brown on top. Serve warm with your favorite non-dairy ice cream! Will keep in the refrigerator, covered, for 4 to 5 days.