In a mixing bowl, add 2 cups of full-fat Greek yogurt, 2 tablespoons of honey (or maple syrup), the juice of half a lemon, and 1 teaspoon of vanilla extract. Mix until smooth and creamy.

If you prefer a thicker consistency, sprinkle in 1 tablespoon of cornstarch and stir to incorporate. Mix for another minute until fully blended.

Gently fold in 1 cup of fresh blueberries without crushing them to maintain their shape.

Spoon the mixture into small jars or muffin tins lined with mini cupcake liners. Chill in the refrigerator for at least 1-2 hours.

Optionally, garnish each bite with extra blueberries or a drizzle of honey before serving.