Gather all your ingredients and let them come to room temperature, then set out an ice cube tray or silicone molds.

In a mixing bowl, combine Greek yogurt, honey or maple syrup, lemon juice, and vanilla extract. Stir until smooth and creamy.

In a small saucepan, cook blueberries over medium heat for about 5-7 minutes until they release their juices. If using cornstarch, mix it with water first, then stir into the blueberries.

Once the blueberry mixture thickens, let it cool before molding.

Fill molds halfway with yogurt, add a dollop of blueberry swirl, then top with more yogurt. Use a toothpick to swirl.

Freeze for at least 3 hours or until solid.