In a small saucepan, combine fresh blueberries, honey, and lemon juice over medium heat. Stir for about 5 minutes until softened.

If using cornstarch, dissolve it in a tablespoon of cold water while simmers, then stir into blueberries for 1-2 minutes until thick.

In a mixing bowl, add Greek yogurt and vanilla extract; mix until smooth. Adjust sweetness with honey or maple syrup as desired.

Spoon the yogurt mixture into molds, filling each about three-quarters full.

Top each mold with blueberry compote and swirl gently with a toothpick for a marbled effect.

Freeze for at least 3 hours or until solid. They should feel firm to the touch.

Remove from molds and store in an airtight container in the freezer for up to three months.