In a small saucepan, combine 1 cup of blueberries, 2 tablespoons of sugar (or honey), and 1 tablespoon of water over medium heat. Stir frequently for about 5–7 minutes until the blueberries burst and release their juices, resulting in a vibrant sauce. Stir in 1 teaspoon of lemon juice and adjust sweetness if needed.

For a thicker blueberry swirl, reduce heat to low after adding lemon juice and whisk in a cornstarch slurry made from ½ teaspoon of cornstarch mixed with 1 tablespoon of cold water. Cook for an additional 1–2 minutes until the sauce thickens slightly. Remove from heat and let cool completely.

In a medium bowl, combine 2 cups of Greek yogurt, 2–3 tablespoons of honey (or maple syrup), 1 teaspoon of pure vanilla extract (if using plain yogurt), and a pinch of fine sea salt. Whisk until smooth and creamy.

Place silicone molds on a baking sheet for stability or line a tray with parchment paper. Lightly grease the inside of the molds with nonstick cooking spray or oil.

In a small bowl, mix optional ingredients like granola, crushed biscuits, nuts, or coconut. Drizzle with melted coconut oil or butter and toss until moistened. Press about 1 teaspoon of the mixture into each mold.

Gently fold half of the cooled blueberry sauce into the yogurt mixture to create swirls. Reserve the remaining sauce for topping.

Spoon the swirled yogurt mixture into each mold cavity and top each bite with a dollop of reserved blueberry sauce. Use a toothpick to swirl through for decoration.

Freeze the filled molds or tray for at least 3–4 hours or overnight until set.

Once frozen solid, carefully pop the yogurt bites out of the molds or lift the parchment slab from the tray. Allow to sit at room temperature for 3–5 minutes before serving.