In a small saucepan, combine fresh or slightly thawed blueberries, lemon juice, and honey. Simmer for 5–6 minutes until thickened and syrupy. Mash blueberries for a jam-like consistency, stir in chia seeds, and let cool completely.

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

Spoon 1 tablespoon of the whipped yogurt into each cavity of a mini silicone muffin tray, filling them about three-quarters full.

Add ½ teaspoon of the cooled blueberry compote on top of each yogurt layer. Swirl gently without fully mixing to create visual appeal.

Place the filled tray flat in the freezer for at least 2 hours until solid. Let sit for 2–3 minutes before popping out if using a hard mold.

Once frozen, transfer the bites to an airtight container and store in the freezer for up to 2 weeks. Allow to sit at room temperature for 2–4 minutes before enjoying.