In a small saucepan over medium heat, combine the blueberries, honey or maple syrup, and lemon juice. Simmer for about 5 minutes until the blueberries soften and start releasing their juices. If you prefer a thicker compote, dissolve the cornstarch in a tablespoon of water and stir it into the blueberry mixture, then cook for 1 more minute. Remove from heat and let the compote cool completely before using.

In a medium bowl, combine the Greek yogurt and vanilla extract. Stir until the mixture is smooth and creamy. Taste, and if you prefer a sweeter flavor, mix in a little extra honey to suit your preference. I always adjust the sweetness at this stage for just the right balance.

Spoon the prepared yogurt mixture from Step 2 into silicone molds or a mini muffin tin, filling each cavity about three-quarters full. Level the tops with the back of a spoon for even freezing.

Place a small spoonful of the cooled blueberry compote from Step 1 on top of the yogurt in each mold. Use a toothpick to gently swirl the compote and yogurt together, creating a marbled effect. For a prettier look, don’t over-mix the swirl.

Transfer the filled molds to the freezer and let them chill for at least 3 hours, or until fully set. Once frozen, remove the yogurt bites from the molds and store them in an airtight container in the freezer. When ready to enjoy, let them sit at room temperature for 2–3 minutes to soften slightly before eating.