01 - Combine blueberries, honey or maple syrup, and lemon juice in a small saucepan over medium heat. Cook for 5–7 minutes, stirring occasionally, until berries burst and mixture thickens slightly. Remove from heat and allow to cool completely.
02 - Whisk Greek yogurt, vanilla extract, and optional honey in a medium bowl until completely smooth and uniform in texture.
03 - Line a baking sheet with parchment paper or arrange a silicone mini muffin tray on the counter.
04 - Drop 1 tablespoon of yogurt mixture onto the prepared baking sheet or into each muffin cup, spreading gently to form an even circle.
05 - Place 1 teaspoon of cooled blueberry compote onto each yogurt mound. Use a toothpick or small knife to gently swirl the compote into the yogurt, creating a marbled pattern.
06 - Transfer the baking sheet or muffin tray to the freezer. Freeze for at least 2 hours or until completely firm and solid throughout.
07 - Remove frozen bites from the tray or peel away from parchment paper. Transfer to an airtight container and store in the freezer until ready to serve. Let sit at room temperature for 2–3 minutes before eating for optimal texture.