Blend the blueberries in a food processor or blender on high speed until a smoothie-like consistency. Add lemon juice, honey/maple syrup and salt; blend for a few more seconds until ingredients are well mixed.
Add yogurt into a large bowl, gently fold the blueberry mixture into the yogurt. To retain a swirly pattern, do not over mix (otherwise it will turn purple).
Pour the mixture into popsicles molds. Freeze for 30 minutes. Place popsicle sticks into the molds, and continue to freeze for an additional 4-6 hours or overnight. To unmold, dip the popsicle molds in warm water and then pull the popsicles out. Enjoy!
