In a medium saucepan over medium heat, combine one cup of blueberries, two tablespoons of honey (or maple syrup), and a tablespoon of fresh lemon juice. Let simmer for about 5 minutes until blueberries break down.

In a large mixing bowl, whisk together two cups of Greek yogurt and a teaspoon of vanilla extract until smooth. Adjust sweetness with more honey if needed.

Pour the yogurt mixture into silicone molds, filling them about three-quarters full. Smooth the surface with a spatula.

Dollop the cooled blueberry compote onto the yogurt in each mold. Use a toothpick to swirl the compote into the yogurt.

Place molds in the freezer and allow to set for at least 3 hours until completely frozen.

After freezing, pop out the yogurt bites and store in an airtight container in the freezer.