Combine ¾ cup of blueberries and 1 teaspoon of lemon juice in a medium saucepan over medium heat. Gently mash the berries for about 5–6 minutes until they thicken into a jam-like consistency. Let cool completely.

In a medium bowl, stir 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 as desired.

Fill each cavity of a silicone mini muffin tray or ice cube tray with about 1 tablespoon of the yogurt mixture, then add about ½ teaspoon of blueberry swirl on top, creating layers.

Gently swirl the blueberry compote into the yogurt using a toothpick or skewer, aiming for a marbled effect without fully mixing.

Place the tray in the freezer for at least 2 hours or until the bites are completely firm.

Remove the bites from the mold and store in an airtight container in the freezer. Thaw for 2–4 minutes at room temperature before eating.