In a small saucepan, combine the blueberries, honey, and lemon juice over medium heat. Let it simmer for about 5 minutes until the blueberries soften and begin to release their juices.

If you want a thicker compote, dissolve 1 teaspoon of cornstarch in 1 tablespoon of water and stir it into the simmering blueberry mixture. Cook for another 1-2 minutes while stirring until the compote thickens. Remove from heat and allow it to cool completely.

In a mixing bowl, combine the Greek yogurt with the vanilla extract and stir until smooth. Taste and add more honey or maple syrup if you prefer a sweeter yogurt base.

Spoon the yogurt mixture into silicone molds or mini muffin tins, filling each about three-quarters full.

Spoon a small amount of the cooled blueberry compote on top of each yogurt-filled mold. Use a toothpick to gently swirl the compote into the yogurt, creating a beautiful marbled effect.

Place the molds in the freezer and freeze for at least 3 hours until the yogurt bites are solid.

Once frozen, remove the bites from the molds and store them in an airtight container in the freezer. Let them sit for 2-3 minutes at room temperature before enjoying for the best texture.