Combine blueberries, lemon juice, and honey in a saucepan. Cook over medium heat for 5-6 minutes until blueberries burst and thicken.

In a mixing bowl, combine Greek yogurt, vanilla extract, and honey. Stir until smooth.

Spoon yogurt mixture into mini muffin molds. Drop blueberry swirl on top and use a toothpick to create a marble effect.

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

Pop the yogurt bites out of the molds and let sit at room temperature for 2-4 minutes before serving.