In a small saucepan over medium heat, combine blueberries and lemon juice, cooking for approximately 5 minutes until the berries burst and the mixture thickens.

Remove the blueberry reduction from heat and allow it to cool completely.

In a medium mixing bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth.

Prepare a silicone mold or line a mini-muffin tin with paper liners and spoon the yogurt mixture evenly into the cavities.

Drop a small amount of the cooled blueberry sauce onto each yogurt portion and use a toothpick to create a swirl pattern.

Place the mold in the freezer for at least 3 hours or until the bites are completely solid.