Put the blueberries, lemon juice, and 1 tablespoon of honey or maple syrup into a small saucepan over medium heat. Stir gently as the berries warm.

Once the mixture comes to a gentle simmer and the berries are breaking down, stir occasionally for about 3–5 minutes.

If preferred, mix the cornstarch with a teaspoon of cold water to make a slurry, then stir it into the simmering berries and cook for another minute until slightly thickened. Remove the pan from heat and let the compote cool.

In a medium bowl, stir together the Greek yogurt, the remaining 1 tablespoon of honey or maple syrup, and vanilla extract. Adjust sweetness as desired.

The yogurt should be thick and scoopable; if using a thinner dairy-free yogurt, drain it in a fine mesh or coffee filter for 15–30 minutes.

Line a mini muffin pan with paper liners or use a silicone mold lightly sprayed with oil.

Spoon about a teaspoon of the yogurt into each mold. Add a small dollop of the blueberry compote on top of each yogurt base.

Gently swirl the blueberry compote into the yogurt with a toothpick or skewer to create a marbled look.

Add extra compote to some molds for a stronger flavor if desired.

Sprinkle any desired toppings like nuts, granola, or coconut on top of each bite.

Place the pan on a flat tray and transfer to the freezer. Freeze for at least 2 to 3 hours until firm.

Pop the frozen bites out of the mold and store them in a sealed container or freezer bag.

Let them soften slightly at room temperature before enjoying, or eat straight from the freezer.