Place the berries into a small saucepan and heat on low until the juices just start to run. Remove from heat and mash with a fork or a potato masher and strain out the skins, reserving the liquid. Set aside. (You can save the skins to add to your next smoothie!)

Place 1/2 cup milk into an 9x13-inch baking pan or a 9-inch pie plate (you want something with a large surface area). Sprinkle the gelatin over top evenly to dissolve. Let sit for about 3 minutes. Whisk to combine.

Warm the remaining 1/2 cup milk in a heat-safe container, such as a glass measuring cup, in the microwave until just about to boil, about 30-45 seconds. Stay close to avoid it boiling over. Whisk the warm milk into the cold milk/gelatin mixture for 1-2 minutes or until very smooth. Add the yogurt, vanilla,  maple syrup or honey, and blueberry juice and whisk well to combine.

Pour into an 8x8-inch baking pan and refrigerate for at least 1 hour and up to overnight. Cut into squares or into shapes with your favorite cutter. Store in the fridge for 3-5 days in an airtight container.