Place the apple juice in a small saucepan and bring to a boil. Once boiling, add the Kellogg’s Origins Muesli and stir to combine. Let the two ingredients cook together for 1-2 minutes and then turn the heat off. Let rest for 5 minutes until all the liquid has been absorbed. Add in the 2 tablespoons of yogurt, stir until slightly creamy and transfer to 2 serving bowls.
Boil water and sugar in a small saucepan, uncovered, until boiling. Add in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice to taste. Let cool slightly before serving.
Serve a few tablespoons of the compote over the warmed muesli and enjoy.
Save any extra compote for a later date. Can be stored in an airtight container in the refrigerator for up to 1 week.