In a medium saucepan, combine ¾ cup of fresh or frozen blueberries with 1 teaspoon of lemon juice and 1 teaspoon of honey (if using) over medium heat. Stir gently and cook for 5–6 minutes, mashing the blueberries lightly as they soften.

Allow the blueberry compote to cool completely before using.

In a mixing bowl, whisk together 1½ cups of plain Greek yogurt, ½ teaspoon of vanilla extract, and 1 tablespoon of honey or maple syrup until smooth and creamy. Adjust sweetness to your liking.

Grab a silicone mini muffin tray and spoon 1 tablespoon of the yogurt mixture into each cavity. Add about ½ teaspoon of the cooled blueberry compote on top of the yogurt and use a toothpick to gently swirl it into the yogurt.

Carefully place the filled tray in the freezer for at least 2 hours or until completely set and firm to the touch.

Once frozen, gently remove the yogurt bites from the tray and store them in an airtight container in the freezer.

Allow bites to sit at room temperature for 2–4 minutes before serving for the best texture.