Preheat oven to 375F. Line a baking sheet with parchment paper.
In a small bowl, combine blueberries, lemon juice, cinnamon, honey and cornstarch. Carefully mix together until the blueberries are completely covered. Let sit for at least 5 minutes.
Place corn tortillas on a paper towel and microwave for 15-20 seconds.
Immediately lay corn tortillas onto the baking sheet. Fill each tortilla with blueberries. Roll the tortilla, pinching in at the sides as you roll. Place seam side down on the baking sheet.
In a small bowl, mix together coconut oil, cinnamon and honey. Mix together with a spoon, until the honey is combined. With a pastry brush, brush the coconut oil mixture all over any visible part of the tortillas.
Bake at 375F for 8-10 minutes, until the tortillas are lightly browned and crispy.
Drizzle with honey or maple syrup, if using. (I typically do not but it adds an extra little touch of sweetness.)