In a medium saucepan, combine fresh or frozen blueberries, lemon juice, and honey. Heat gently over medium-low for about 5–6 minutes, until thickened.

Mash the blueberries lightly with a fork to release more juices, then stir in chia seeds and allow it to cool completely.

In a mixing bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth. Set aside while compote cools.

Spoon approximately 1 tablespoon of yogurt mixture into each mini silicone muffin cavity, then add ½ teaspoon of cooled blueberry compote on top.

Use a toothpick to swirl the compote into the yogurt gently.

Place the filled tray flat in the freezer and freeze for at least 2 hours until firm.

Once frozen, pop the yogurt bites out of the tray. Enjoy immediately or store in an airtight container in the freezer.