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These homemade blueberry gummies are so delicious and good for you too! They’re naturally colored and sweetened, easy to make, and contain grass fed gelatin, which is great for your gut health. They come together in 5 minutes in the blender, and make for the perfect healthy treat for kids of all ages.

If you ever want me to do you a favor, give me a bag of Sour Patch Kids – a big one. These days, they’re technically verboten, but maybe if the sugar police that live in my stomach aren’t on high alert, I’ll sneak a few ‘Kids, and I’ll also, incidentally, be yours forever. Short of anything dark chocolate, preferably laced with an herb or spice, Sour Patch Kids are the way to my heart. Let’s call these homemade sour patch kids, hold the little body shape and the questionable colors and flavors.

These blueberry gummies are a health food, you see: flavored with nothing but berries – for natural flavor, color and antioxidants – and fresh lemon juice – for contrast and because I can’t do this without just a little bit of sourness – and naturally-sweetened with maple syrup. Though that would be enough, in my book, to qualify these for the Healthy Dessert Hall of Fame, or My Post-Dinner Treat Rotation, as most people other than me tend to refer to it, there’s more.

The gelatin that thickens these has health benefits too, for the same reasons that bone broth is extremely beneficial for digestion and gut health. Gelatin contains the amino acids glycene and glutamine, which help your body rebuild tissue. This is extremely important if you have a damaged or leaky gut, and they also help build collagen and other tissue throughout the body so they can help strengthen hair and nails, tighten loose skin and – rumor has it – possibly even reverse cellulite. (For more information, you can read this article, including comments, or this one, or just Google health benefits of gelatin.)

My doctor has put me on supplemental glycene and glutamine powder, but also advised me that the more I can get, the better. While I try to drink and cook with bone broth as much as possible, I don’t really love it – at least not as much as, um, candy 🙂 However, in order to get the most benefits, you have to start with the highest quality, most nutritious type of gelatin. Yes, gelatin types are a thing. This is the kind I have been using and I really like it, but I’m sure there are other, similarly high quality brands out there. Check Amazon, Whole Foods or your local health food store.

These remind me of my favorite Passover candies – those little fruit slice gummies – but a little softer, and certainly less artificial tasting. If you’re not familiar with those, no worries. I’m sure you’ll still love these jiggly little treats!

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2-Bite Blueberry Gummies

Yield: 70 gummiesPrep Time: 5 minutes Cook Time: 3 hours Total Time: 3 hours 5 minutes


  • 1 1/2 cups water, divided
  • 2 1/2 cups blueberries, (fresh or frozen and defrosted)
  • 6 Tablespoons fresh lemon juice
  • 1/4 cup maple syrup
  • 1/2 cup unflavored gelatin


  1. Very lightly grease a 9.5″x13″ baking pan (spray and then wipe off the excess) and set aside.
  2. Add the water, blueberries, lemon juice, and maple syrup to a blender and blend until smooth.
  3. Transfer the blueberry mixture from the blender to a small saucepan.
  4. Heat until it comes to a low simmer. Do not let it boil.
  5. Stir in the gelatin and whisk gently until gelatin is dissolved.
  6. Remove the pan from the heat and pour the mixture into the prepared pan.
  7. Allow the pan to come to room temperature (about an hour), then transfer to the fridge to firm up (about 2-4 hours)
  8. Use a very sharp knife or bench scraper to cut into 1.5″(ish) squares.


  • Do not blend more than is absolutely necessary. The more you blend, the more air gets incorporated in, which makes the gummies turn out fluffier, sort of like a marshamallow-y consistency.
  • If you’d like a more sour gummy, replace some of the 1/2 cup water that you add to the blender with lemon juice.
  • Store in an airtight container in the fridge for up to a week. They are best within the first 2-3 days though. I like to divide the batch into 4-5 parts, and freeze each portion in an airtight container or zip top bag. That way you can defrost only a few at a time and keep the rest fresh!
  • You can reduce the sugar/carbs in this recipe by skipping the maple syrup.
Nutrition Information:

Yield: 70Serving Size: g
Amount Per Serving:Calories: 7Carbohydrates: 1gSugar: 1g

Did you make this recipe?

Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!

© Nora (A Clean Bake)

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Wait: Were you expecting something green? Or Irish? Don’t worry, here’s some green, and you absolutely must try this gluten-free Irish Soda Bread. Happy St. Patty’s Day!

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