Preheat oven to 350°F. and line an 8-inch square baking pan with parchment paper.
In a large mixing bowl, whisk to combine quick oats, oat flour, granulated sweetener or coconut sugar, baking powder, lemon zest, cinnamon and salt.
In a medium mixing bowl, combine eggs, coconut oil, honey and milk, whisking to combine thoroughly.
Add the liquid ingredients to the dry ingredients, stirring to combine.
Gently stir in the blueberries. Transfer mixture to the prepared baking pan, smoothing to fill the pan right to the corners.
Bake at 350°F. for 33 - 38 minutes or until a toothpick inserted comes out clean. Remove from the oven and let the bars cool in the pan for 15 minutes before carefully transferring them to a cooling rack and removing the parchment paper.
When completely cool, slice into 8 large bars or 16 small bars.
Notes
Store these blueberry bars in an airtight container. These will keep fresh at room temperature for up to 3 days.For longer storage, you can freeze them. Wrap bars individually, then pack into an airtight container. Thaw at room temperature or gently reheat on a baking sheet in the oven, if you'd like.Oats are naturally gluten-free but if they're processed in a facility that also processes wheat, there is a risk of cross-contamination. Use certified gluten-free oats, if necessary.