In a medium saucepan over low to medium heat, combine blueberries, lemon juice, and honey. Cook for 5-6 minutes, mashing gently until thickened. Stir in chia seeds and allow to cool.

In a large mixing bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth. Adjust sweetness as desired.

Spoon about 1 tablespoon of yogurt mixture into each cavity of a mini silicone muffin tray. Add about 1/2 teaspoon of blueberry compote to the center of each yogurt portion and swirl gently using a toothpick.

Place the filled tray in the freezer for at least 2 hours or until solid. Ensure the tray is flat for even freezing.

Once frozen, gently pop out the yogurt bites. Store in an airtight container in the freezer for up to two weeks.