In a small saucepan, mix together the blueberries, lemon juice, and honey. Heat over medium heat for 5–6 minutes until reaching a jam-like consistency, mashing slightly with a fork. Stir in chia seeds and let cool.

In a medium mixing bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth and creamy. Adjust sweetness if desired.

Spoon about 1 tablespoon of yogurt mixture into mini silicone muffin cavities, filling each ¾ full. Add ½ teaspoon of cooled blueberry compote and swirl gently with a toothpick.

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

Pop the yogurt bites out and transfer to an airtight container. Store in the freezer for up to 2 weeks.