Prep your tools: Lightly grease silicone molds or an 8x8-inch pan with coconut oil. Set aside.
Warm the berries: Add blueberries to a small saucepan over medium heat. Cook 3–5 minutes until they release juices and soften.
Blend smooth: Use an immersion blender right in the pot, or transfer to a blender. Blend until silky.
Sweeten and brighten: Return the puree to low heat. Stir in honey or maple, plus lemon and vanilla if using. Taste and adjust sweetness.
Bloom the gelatin: Sprinkle gelatin evenly over the warm blueberry mixture. Let it sit 1–2 minutes to hydrate.
Whisk gently: Whisk over low heat until the gelatin dissolves completely and the mixture looks glossy, 1–2 minutes. Do not boil.
Pour and level: Carefully pour into molds or the prepared pan. Tap gently to release air bubbles.
Chill to set: Refrigerate 1–2 hours until firm and bouncy.
Unmold and cut: Pop gummies out of molds. If using a pan, loosen edges and cut into bite-size squares.
Softer gummies: use 2.5 tablespoons gelatin.
Chewier gummies: use a heaping 3 tablespoons gelatin.
Ultra-smooth finish: strain the puree before adding gelatin to remove skins.
