Begin by rinsing fresh blueberries thoroughly under cold water. Pat them dry gently with paper towels to remove excess moisture. Set aside on a clean plate.

Chop a handful of almonds into 1/4-inch pieces for an even texture. Set aside.

Line a baking sheet with parchment paper to prevent yogurt bites from sticking.

In a medium-sized bowl, mix Greek yogurt, honey, and vanilla extract until smooth.

Gently fold in prepared blueberries and chopped almonds into the yogurt mixture with a spatula.

Using a small ice cream scoop, portion the yogurt mixture onto the lined baking sheet.

Transfer the baking sheet to the freezer and allow to freeze for at least 2 hours.

After freezing, transfer the yogurt bites to an airtight container or freezer bag for storage.