Bring water and pine needles to a boil in a saucepan. Remove from heat. Let stand for 1 hour. Strain through a fine sieve; discard solids.
Return pine water to saucepan over medium-high heat, and add sugar. Bring to a simmer, stirring until sugar dissolves. Add blueberries and lime juice. Return to a simmer, and cook for 1 minute. Let cool completely.
Divide mixture evenly among six 3-ounce paper cups. Cover top of each with a baking cup. Secure with twine or a rubber band. Poke a hole into the center of each liner, and insert a 4-inch twig or a wooden craft stick. Freeze for at least 5 hours.
Ice pops can be frozen for up to 1 week.