In a small saucepan, combine the blueberries, honey (or maple syrup), and lemon juice. Bring to a gentle simmer over medium heat and mash slightly, cooking for about 5–7 minutes until you have a glossy compote. For a thicker swirl, stir in a cornstarch slurry and simmer for an additional minute. Let this mixture cool completely.

In a mixing bowl, whisk together the Greek yogurt and vanilla extract until smooth. Taste and adjust sweetness by adding more honey if desired.

Fill silicone molds or mini muffin tin liners about three-quarters full with the yogurt mixture. Drop about ½ to 1 teaspoon of the cooled blueberry compote onto each yogurt portion. Use a toothpick or the tip of a butter knife to gently swirl the compote into the yogurt.

Place the filled mold on a flat surface in the freezer. Freeze for at least 3 hours or overnight until completely firm. Once set, pop the bites out of the mold and transfer to an airtight container lined with parchment paper.

Let the bites sit at room temperature for 2–3 minutes before eating.