In a small saucepan, combine 1 cup of fresh or frozen blueberries with 2 tablespoons of sugar or honey and 1 tablespoon of water over medium heat. Cook until blueberries burst and release their juices, about 5–7 minutes.

Gently mash some blueberries to achieve a chunky texture. Stir in 1 teaspoon of lemon juice and adjust sweetness. Mix in ½ teaspoon of cornstarch with 1 teaspoon of cold water for a thicker swirl.

In a medium bowl, mix 2 cups of Greek yogurt, 2–3 tablespoons of honey or maple syrup, 1 teaspoon of pure vanilla extract, and a pinch of salt until smooth.

Place silicone molds on a tray. Grease them with cooking spray or oil.

For crunch, mix granola, crushed biscuits, chopped nuts, and shredded coconut. Drizzle with melted coconut oil or butter and press into molds.

Fold half of the cooled blueberry sauce into the yogurt mixture, then reserve the rest for topping.

Spoon swirled yogurt mixture into molds, dollop reserved blueberry sauce, and use a toothpick to create swirl patterns.

Freeze for at least 3–4 hours or overnight until firm.

Once frozen, pop out of molds or lift the tray to slice into squares. Let them sit for 3–5 minutes before enjoying.