In a medium saucepan over medium heat, combine fresh or thawed blueberries, lemon juice, and honey. Cook for 5–6 minutes, stirring occasionally until thickened. Stir in chia seeds and set aside to cool.

In a mixing bowl, whisk together full-fat Greek yogurt, honey, and vanilla extract until smooth and creamy. Adjust sweetness to taste.

Using a mini muffin tin, scoop approximately 1 tablespoon of the Greek yogurt mixture into each cavity. Add about ½ teaspoon of blueberry compote on top and gently swirl with a toothpick.

Place the muffin tray flat in the freezer for at least 2 hours or until solid. Ensure they hold their shape for easy removal.

Once frozen, remove the bites from the muffin tin and store in an airtight container in the freezer for up to 2 weeks.