In a saucepan, heat blueberries and honey on medium heat until they puff up and are easy to burst with a spatula. Allow the mixture to simmer for 5-10 minutes until it thickens a bit.
Place the blueberry and honey mixture in a small bowl and leave it in the fridge for about 15-20 minutes to cool.
While the blueberry mixture is cooling, prepare the yogurt. In a medium bowl, combine the yogurt with vanilla extract. Set aside.
Place the graham crackers in a bag or between two pieces of parchment paper, and use a rolling pin to crush the crackers until they are in very small pieces.
Once the blueberry mixture has cooled, gently fold it into the yogurt mixture. Depending on the look you are going for (if you care about that sort of thing), you can either mix the blueberries in thoroughly, or leave plenty of the vanilla yogurt mixture showing.
Gently pour the yogurt mixture into the popsicle molds (it will be thick--that's okay) ¾ of the way full. Fill the rest of the mold with the crushed graham crackers, pop the bottoms in (depending on your popsicle molds, this part may vary!) and freeze for 6-8 hours, or overnight.
Enjoy on a hot summer's day!