In a saucepan, combine blueberries, orange juice, honey, and cornstarch over medium heat, stirring often and bring to a simmer. Simmer for 2 minutes; remove from heat and using a fork, mash blueberries slightly.
In a mortar and pestle, grind lavender to a slightly chunky powder. Stir into blueberry mixture and let cool completely.
Spoon yogurt and blueberry mixture alternately into molds and insert sticks. Place in freezer for at least 6 hours or overnight until solid.
Top 5 Nutrients: Vitamin C ≥12%DV, Manganese ≥6%DV, Vitamin K ≥6%DV, Calcium 4%DV, Riboflavin ≥2%DV.