Chill the cookie sheet in the freezer for at least one hour.

Wash blueberries under cool water and pat dry thoroughly.

Line the chilled cookie sheet with wax or parchment paper.

In a bowl, scoop Greek yogurt and sweeten with honey or vanilla extract if desired.

Insert toothpicks into blueberries, dip them into the yogurt mixture, and allow excess to drip off.

Continue dipping until all blueberries are coated and placed on the cookie sheet.

Freeze coated blueberries for 1 to 2 hours until yogurt is firm.

Once set, peel blueberries off the wax paper and transfer them to a freezer-safe bag or container for storage.