In a large mixing bowl, combine your Greek yogurt and maple syrup, then mix until well combined.
Pour the blueberries into the yogurt mixture, and stir until all of the blueberries are evenly coated with yogurt.
Line a baking sheet or cutting board with unbleached parchment paper. Pour the yogurt covered blueberries onto the parchment paper. Use a silicone spatula to evenly distribute the blueberries, ensuring that none are stacked on top of each other.
Place the baking sheet or cutting board into the freezer, and freeze for approximately thirty minutes. Remove, and enjoy your frozen yogurt covered blueberries straight from the freezer, or you can allow them to thaw for 1-2 minutes before eating. They won't last well in school lunches since they need to be eaten quite cold to keep the yogurt intact.