Prepare Blueberry Compote: In a small saucepan, combine fresh or frozen blueberries, lemon juice, and honey or maple syrup if desired. Cook over medium heat for 5-6 minutes until softened. Remove from heat and cool completely.

Combine Yogurt Mixture: In a mixing bowl, combine Greek yogurt with vanilla extract and sweetener. Stir until smooth. Taste and adjust sweetness if needed.

Fill Molds: Spoon yogurt mixture into silicone muffin molds, filling each about three-quarters full.

Add Compote: Top each mold with half a teaspoon of the cooled blueberry compote.

Swirl: Gently swirl the blueberry compote into the yogurt mixture using a toothpick, creating marbled patterns.

Freeze: Place molds in the freezer for at least 2 hours or until firm.

Serve: Once frozen, pop out of molds and let sit at room temperature for 2-4 minutes before enjoying.