In a saucepan over medium heat, combine the blueberries, honey (or maple syrup), and lemon juice. Stir occasionally and allow it to simmer for about 5 minutes.

If you wish for a thicker consistency, mix cornstarch with a small amount of water and add it to the mixture, cooking for an additional minute until it thickens.

Remove from heat and let it cool.

In a mixing bowl, whisk together the Greek yogurt and vanilla extract until smooth. Taste and adjust sweetness with more honey or maple syrup if desired.

Take silicone molds or mini muffin tins and spoon the yogurt mixture in, filling each mold about three-quarters full.

Add the cooled blueberry compote on top of the yogurt and gently swirl it in using a toothpick for a marbled effect.

Place the molds in the freezer and allow them to freeze for at least 3 hours, or until solid.

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

Before serving, let them sit at room temperature for 2-3 minutes for easier enjoyment.