In a medium saucepan, combine fresh or frozen blueberries, lemon juice, and honey over medium heat. Stir gently as the mixture comes to a simmer, allowing it to cook for 5–6 minutes until the blueberries burst and create a syrupy compote. Remove from heat and set aside to cool completely.

While the blueberry swirl cools, blend the plain Greek yogurt, vanilla extract, and honey together in a mixing bowl until smooth. Adjust sweetness if desired.

Spoon the yogurt mixture into silicone muffin molds, filling each mold about ¾ full. Spoon the cooled blueberry compote on top and use a toothpick to swirl.

Place the molds in the freezer and let them chill for at least 2 hours or until firm.

Once frozen, remove the molds and let them sit at room temperature for 2–4 minutes before serving.