Line a baking sheet or large plate with parchment paper and place it in the freezer for 15 minutes to chill. This helps the yogurt coating set immediately on contact.

Wash the blueberries and spread them on a clean kitchen towel or paper towels. Pat completely dry — any moisture will prevent the yogurt from adhering properly. Let them air dry for 5 minutes if needed.

In a small deep bowl or ramekin, stir together the Greek yogurt, honey (if using), vanilla extract (if using), and a pinch of flaky sea salt until smooth and well combined.

Using a toothpick or small fork, spear one blueberry at a time and dip it fully into the yogurt mixture, allowing any excess to drip off for 2-3 seconds. Alternatively, drop several blueberries into the yogurt at once and use two forks to toss and coat, then retrieve individually.

Place each coated blueberry onto the chilled parchment-lined tray, spacing them slightly apart so they don't touch and stick together.

Once all blueberries are coated and on the tray, transfer to the freezer and freeze for a minimum of 2 hours, or until the yogurt shell is completely firm and set. For best texture, freeze overnight.

Once fully frozen, transfer the blueberries to an airtight freezer-safe container or zip-lock bag and store in the freezer until ready to serve. Serve directly from the freezer — they soften quickly at room temperature.