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 - In a medium bowl, whisk Greek yogurt, vanilla extract, and honey if using until smooth and thoroughly combined.
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 slightly to form even circles.
05 - Place 1 teaspoon of cooled blueberry compote onto each yogurt mound. Use a toothpick or knife tip to gently swirl the compote into the yogurt, creating a marbled effect.
06 - Transfer the baking sheet or muffin tray to the freezer. Chill for at least 2 hours or until completely firm.
07 - Remove frozen bites from the tray or peel away parchment paper. Transfer to an airtight container and store in the freezer. Let sit at room temperature for 2–3 minutes before serving for optimal texture.