In a medium saucepan, combine ½ cup of fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and cool completely.

In a mixing bowl, add 2 cups of plain Greek yogurt, 2 tablespoons of honey, 1 teaspoon of vanilla extract, and a pinch of salt. Stir vigorously until smooth and well combined.

Line a muffin tin with liners. Fill each liner halfway with yogurt mixture, smoothing the tops.

Spoon about a teaspoon of cooled blueberry compote onto each yogurt-filled liner, leaving yogurt visible around edges.

Gently swirl blueberry mixture into the yogurt with a toothpick, creating a marbled effect.

Sprinkle remaining fresh blueberries on top. Optionally add granola or chopped nuts.

Transfer to the freezer and freeze for at least 3-4 hours or until completely solid.

Remove from the muffin tin and enjoy. Drizzle with extra honey if desired.

Store leftovers in an airtight container in the freezer for 2-3 weeks.