In a small saucepan over medium heat, combine blueberries, honey or maple syrup, and lemon juice. Simmer for about 5 minutes until blueberries burst and form a compote. Remove from heat and cool completely.

If a thicker compote is desired, dissolve cornstarch in a tablespoon of water and stir into the warm mixture. Allow to cool completely.

In a mixing bowl, add Greek yogurt and vanilla extract, whisk until smooth. Adjust sweetness if needed.

Spoon yogurt mixture into molds, filling each cavity about three-quarters full.

Dollop cooled blueberry compote over the yogurt in each mold. Use a toothpick to swirl gently.

Place filled molds in the freezer and freeze for at least 3 hours until solid.

Remove from freezer, let sit for 2–3 minutes before serving to soften slightly.