In a medium saucepan, combine 1 cup of blueberries, 2 tablespoons of honey, and 1 tablespoon of lemon juice over medium heat. Stir gently and cook for about 5 minutes, allowing the blueberries to soften and release their juices. If a thicker texture is desired, mix 1 tablespoon of cornstarch with a little water, stir it in, and cook for an additional minute until thickened. Remove from heat and let cool completely.

In a mixing bowl, add 2 cups of Greek yogurt and 1 teaspoon of vanilla extract. Stir well until smooth and evenly combined. Taste the mixture and adjust the sweetness by adding more honey if desired.

Fill your silicone molds or muffin tin with the yogurt mixture, filling each mold about three-quarters full. Use a spatula to smooth out the tops if needed.

Spoon the cooled blueberry compote over each yogurt layer. Use a toothpick to swirl the compote through the yogurt.

Place filled molds in the freezer and allow them to set for at least 3 hours.

Once fully frozen, carefully remove the Blueberry Swirl Yogurt Bites from the molds. Store in an airtight container in the freezer.