Place honey and peanut butter in a small microwave-safe bowl and heat on medium-high power for 20 seconds. Stir well to combine.
In a large bowl, place granola and peanut butter-honey mixture and mix well until sticky. Divide mixture between 12 muffin tins or molds, pressing granola to the bottom. Freeze bases for 20-30 minutes. In the meantime, prepare blueberry sauce.
Place blueberries and sugar in a small saucepan on medium heat. Bring to a simmer and when blueberries have softened, mash using a potato masher or fork until juice has formed. Simmer for 3-4 minutes, remove from heat, and transfer to a glass bowl. Cool completely before using.
Once base has frozen, without removing it from muffin tin/mold, top with 1-2 tbsp. of Greek yogurt, followed by 1-2 tsp. of blueberry sauce. Use a skewer or toothpick to swirl blueberry sauce into Greek yogurt.
Top with fresh whole blueberries and/or granola. Freezer for 1-2 hours until set. Allow to thaw for 5-10 minutes before serving.