For the roasted blueberries: Preheat oven to 375 degrees and line a baking sheet with parchment paper. Transfer place dry blueberries on baking sheet and sprinkle with 1 Tbsp sugar. Bake for 15 minutes or until most have burst. Remove from oven and set aside to let cool.

For the simple syrup: Combine 1/2 cup honey and 1/2 cup water in a small saucepan and bring to a simmer over medium heat. Once simmering, remove from heat, and stir in lavender. Let steep for at least 30 minutes before straining out lavender flowers.

Once strained, whisk the simple syrup into the plain yogurt. Divide the yogurt evenly into two small mixing bowls.

Add roasted blueberries (and all the juces you can scrap off the parchment paper) to one of the mixing bowls with yogurt and mix until combined.

Pour both yogurt mixtures into popsicle molds, rotating spooning the two mixtures to get a swirl effect, until all the popsicle molds are filled. Follow the popsicle package's directions on the best way to apply popsicle sticks to your pops, cover, and stick in the freezer. Let freeze for at least six hours.

Run under water for 20 seconds to get the pops to easily come out of molds and serve chilled!