In a small saucepan, combine fresh blueberries, lemon juice, and honey over medium heat. Cook while gently mashing the blueberries for about 5-6 minutes, until the mixture thickens and becomes slightly syrupy. Stir in chia seeds until well combined, then remove from heat. Allow the compote to cool completely before using.

In a medium-sized mixing bowl, whisk together Greek yogurt, honey, and vanilla extract until smooth and creamy. Ensure all ingredients are well incorporated and adjust sweetness to your preference.

Fill each mini silicone muffin cavity about ¾ full with the Greek yogurt mixture. Add a dollop of the cooled blueberry compote on top of each yogurt layer. Swirl the compote into the yogurt using a toothpick or skewer.

Place the silicone tray flat in the freezer for at least 2 hours, or until the yogurt bites are completely solid.

Once frozen, carefully pop out the Blueberry Greek Yogurt Bites and store in an airtight container in the freezer. Let them thaw for 2-4 minutes before serving for optimal texture.