In a small saucepan over medium heat, combine fresh blueberries, lemon juice, and honey. Cook for 5-6 minutes until thickened. Stir in chia seeds, then set aside to cool.

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

Place one tablespoon of the yogurt mixture into each cavity of a mini muffin tray and add about half a teaspoon of the cooled blueberry compote. Swirl gently with a toothpick.

Freeze the mini muffin tray for at least 2 hours until completely solid.

Let the tray sit at room temperature for a few minutes before popping out the bites. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.