Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.

In a large mixing bowl, combine the rolled oats, protein powder, ground flaxseeds, and salt.

In a small microwave-safe bowl, combine almond butter and honey. Heat for 30 seconds and stir until smooth.

Whisk the lemon zest and lemon juice into the almond butter mixture.

Pour the wet ingredients over the dry ingredients and stir with a spatula until the mixture is uniform and sticky.

Gently fold in the dried blueberries.

Transfer the mixture to the prepared pan and press down very firmly with a spatula or the bottom of a glass to create an even layer.

Refrigerate for at least 30 minutes to allow the bars to firm up.

Lift the parchment paper out of the pan and slice into 8 rectangular bars.