Certainly! Here's a rewritten version of the instructions with the same content preserved:

In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice. Let the mixture simmer for about 5 minutes, or until the blueberries begin to soften. If you're using cornstarch, dissolve it in a tablespoon of water and stir it into the pan. Allow the mixture to cool completely.

In a separate bowl, stir together the Greek yogurt and vanilla extract until smooth. Taste and add more honey if you'd like it sweeter.

Spoon the yogurt mixture into silicone molds or a mini muffin tin, filling each section about three-quarters full.

Top each with a small spoonful of the cooled blueberry compote. Use a toothpick to gently swirl the compote into the yogurt to create a marbled look.

Place in the freezer and freeze for at least 3 hours, or until the yogurt bites are completely set.

Once frozen, remove them from the molds and transfer to an airtight container. Let sit at room temperature for 2 to 3 minutes before serving.