In a medium saucepan over medium heat, combine blueberries with lemon juice and honey. Cook for 5-6 minutes until thickened, then cool.

In a mixing bowl, combine Greek yogurt, vanilla extract, and honey. Mix until smooth and well blended.

Fill silicone muffin molds halfway with yogurt mixture, add blueberry compote, and swirl gently.

Place molds flat on a baking sheet and freeze for at least 2 hours until solid.

Remove yogurt bites from molds and store in an airtight container in the freezer.