There is something incredibly joyful about biting into a warm, flaky pastry filled with sweet, tangy blueberry goodness, which is exactly why you are going to love this Gluten Free Blueberry Pop Tarts Recipe. This recipe brings a fresh spin to a nostalgic favorite, made completely gluten free without sacrificing any of the delightful texture or flavor. Imagine a golden crust that crisps just right, hugging a luscious, naturally sweet filling bursting with blueberry flavor and a hint of lemon – it’s the perfect treat to brighten your mornings or satisfy your afternoon cravings with that homemade touch you’ll want to share with everyone you love.
Ingredients You’ll Need
Getting started on these pop tarts is easier than you think because the ingredients list is straightforward and wholesome. Each item was carefully chosen to bring harmony in flavor, color, and texture, making your final product deliciously memorable.
- Frozen blueberries: Using frozen blueberries keeps the filling available year-round and adds a vibrant burst of juicy flavor when cooked down.
- Maple syrup: A natural sweetener that complements the berries and adds a gentle caramel note to both the filling and crust.
- Lemon juice: Brightens the filling with a fresh tang that balances the sweetness perfectly.
- Chia seeds: These help thicken the filling without any artificial thickeners, adding a subtle texture and nutritional boost.
- Almond flour: Gives the crust a tender, nutty foundation that is naturally gluten free and rich in flavor.
- Tapioca flour: Essential for binding the dough and ensuring a pleasing chew alongside the almond flour.
- Ice water: Cold water helps bring the dough together and keeps the coconut oil solid until baking for that flaky crust.
- Solid coconut oil: Adds moisture and a subtle richness, creating a tender, crisp pop tart crust.
- Egg (optional): Used for brushing the tops for a beautiful golden finish; can be replaced with melted coconut oil or vegan butter if preferred.
- Powdered sugar: For a sweet icing glaze that adds a pretty finishing touch.
- Unsweetened almond milk: Keeps the icing creamy without overpowering sweetness, perfect for a dairy-free treat.
- Vanilla extract: Enhances the icing with a fragrant warmth that ties all the flavors together.
- Extra blueberry jam: Reserved from the filling to drizzle on top, adding visual appeal and extra fruity brightness.
How to Make Gluten Free Blueberry Pop Tarts Recipe
Step 1: Prepare the Blueberry Filling
Start by heating the blueberries gently with lemon juice and maple syrup, allowing the fruit to soften and release its natural juices. Simmer until bubbly but not too broken down, then mash slightly to create a chunky jam-like texture. Adding chia seeds at this stage helps the filling thicken as it cools, giving you that perfect spreadable consistency for your pop tarts.
Step 2: Make the Crust Dough
Blend the almond flour and tapioca flour until well combined, then incorporate the solid coconut oil, ice water, and maple syrup. This mixture won’t form a traditional dough ball but will stick together when pressed. Adjust with small amounts of water or tapioca flour if needed for the right texture. This dough strikes the perfect balance between pliability and structure, resulting in a crust that is both buttery and sturdy enough to hold all that yummy filling.
Step 3: Roll Out and Shape
Divide your dough in two, then roll out each half to a quarter-inch thickness on a floured parchment sheet, using extra tapioca flour to help prevent sticking. Cut each sheet into six rectangles, each about 3 by 5 inches. These will become your pop tart bases and tops. The careful sizing ensures even baking and a perfect hand-held snack size.
Step 4: Assemble the Pop Tarts
Spoon 2 to 3 tablespoons of your cooled blueberry filling onto each bottom rectangle, leaving a border around the edges to seal properly. Place a dough rectangle on top of each and press firmly along the edges with a fork to lock in the filling, creating that classic pop tart look. For an extra golden crust, brush with egg wash or melted coconut oil, and sprinkle a little coarse sugar for sparkle and crunch.
Step 5: Bake and Ice
Bake your pop tarts at 350 degrees Fahrenheit for about 12 to 14 minutes, until the edges turn a lovely golden brown. While they cool, whip together the icing by mixing powdered sugar, almond milk, vanilla, and a touch of the preserved blueberry jam. Drizzle this luscious glaze generously over the cooled pop tarts for an irresistible, glossy finish.
How to Serve Gluten Free Blueberry Pop Tarts Recipe
Garnishes
Keep it simple yet charming by adding fresh blueberries or a sprinkle of finely chopped almonds on the icing for a little texture, color, and freshness that pairs beautifully with the sweet pop tart.
Side Dishes
Enjoy your pop tarts with a side of creamy coconut yogurt or a dollop of softly whipped cream for a more indulgent brunch feel. A warm cup of herbal tea or freshly brewed coffee complements the fruity sweetness perfectly.
Creative Ways to Present
If you’re serving them at a gathering, place your pop tarts on a rustic wooden board surrounded by fresh berries and edible flowers. Or, try sandwiching a small scoop of vanilla ice cream between two pop tarts for a playful dessert pop tart sandwich that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your gluten free blueberry pop tarts keep well in an airtight container at room temperature for 2 to 3 days, allowing you to enjoy their fresh taste without any rush. For longer storage, refrigeration extends their life up to a week but may slightly firm up the crust.
Freezing
These pop tarts freeze beautifully! Wrap them individually in parchment paper, then place in a freezer-safe container or bag. Frozen, they are perfect for quick treats and can be kept for up to three months without loss of flavor or texture.
Reheating
Warm your frozen or refrigerated pop tarts in a toaster oven or conventional oven at 325 degrees Fahrenheit for about 10 minutes to restore their flakiness and bring back that freshly baked warmth. Avoid microwaving to keep the crust crisp and avoid sogginess.
FAQs
Can I use fresh blueberries instead of frozen for this Gluten Free Blueberry Pop Tarts Recipe?
Absolutely! Fresh blueberries work wonderfully and give a slightly fresher flavor, though frozen blueberries provide convenience and consistent texture, especially when fresh berries are out of season.
Is it possible to make these pop tarts vegan?
Yes, simply replace the egg wash with melted coconut oil or vegan butter, and use a plant-based milk for the icing. This recipe is naturally suited for vegan adaptations with minor tweaks.
What if I don’t have tapioca flour? Can I substitute it?
Tapioca flour is key to the texture and elasticity of the crust. While you could experiment with other gluten free starches like arrowroot powder or cornstarch, tapioca gives the best chew and crispness for this recipe.
Can I use a different fruit for the filling?
Sure thing! This recipe is versatile — substitute blueberries with raspberries, strawberries, or even a medley of berries for your personal twist.
Do I need to chill the dough before baking?
This particular dough doesn’t require chilling before assembly, which speeds up the process. However, if it gets too warm, a quick chill for 15 minutes can help manage stickiness while you work.
Final Thoughts
This Gluten Free Blueberry Pop Tarts Recipe is such a fun and rewarding bake that brings homemade goodness to your kitchen in a healthful yet indulgent way. Whether you’re treating yourself or sharing with friends and family, these pop tarts are sure to become a beloved staple. Give them a try, and trust me, you’ll be coming back to this recipe again and again – that perfect blend of flaky crust and vibrant blueberry filling is truly unforgettable.
Print
Gluten Free Blueberry Pop Tarts Recipe
- Total Time: 34 minutes
- Yield: 12 pop tarts
- Diet: Gluten Free
Description
A delicious and easy-to-make Gluten Free Blueberry Pop Tarts recipe featuring a tender almond and tapioca flour crust filled with a sweet blueberry chia jam, topped with a simple vanilla glaze. Perfect for a gluten-free breakfast or snack that’s naturally sweetened and vegan adaptable.
Ingredients
For the Filling
- 1 cup frozen blueberries (fresh will work too)
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 tablespoon chia seeds
For the Crust
- 2 cups almond flour
- 1 cup tapioca flour, plus extra for rolling out the dough
- 4 – 5 tablespoons ice water
- 4 – 5 tablespoons solid coconut oil
- 2 tablespoons maple syrup
- 1 egg for egg wash (optional, substitute melted coconut oil or vegan butter for vegan version)
For the Icing
- 1 cup powdered sugar
- 1 tablespoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon reserved blueberry jam filling
Instructions
- Prepare the Blueberry Filling: Preheat the oven to 350°F. In a pot over medium-low heat, combine blueberries, lemon juice, and maple syrup. Heat until it simmers, about 5-10 minutes. Once blueberries are soft, mash them with a fork or spatula, then stir in chia seeds. Remove from heat and allow to cool.
- Make the Dough: In a food processor or stand mixer bowl, pulse almond flour and tapioca flour until combined. Add coconut oil, ice water, and maple syrup. Pulse until a sticky dough forms. If dough is too dry, add an extra tablespoon of water; if too wet, add tapioca flour. Press dough together with a spatula to form a ball.
- Roll and Cut Dough: Divide dough in half. On parchment paper dusted with tapioca flour, roll out each half to about ¼ inch thickness. Cut into six 3×5 inch rectangles per half.
- Assemble the Pop Tarts: Place six rectangles on parchment spaced 2 inches apart. Spoon 2-3 tablespoons of blueberry filling onto each, leaving edges clear. Top with remaining six dough rectangles. Seal edges by pressing with a fork. Optionally, brush tops with egg wash or melted coconut oil and sprinkle coarse sugar.
- Bake: Bake in preheated oven for 12-14 minutes, or until edges are golden brown. Remove and cool completely.
- Prepare the Icing: Mix powdered sugar, almond milk, vanilla, and reserved blueberry jam until smooth and lump-free.
- Glaze and Serve: Drizzle icing over cooled pop tarts and enjoy!
Notes
- You can substitute fresh blueberries for frozen if preferred.
- If vegan, skip the egg wash and use melted coconut oil or vegan butter to brush tops before baking.
- The dough is sticky and won’t form a traditional ball easily; handle gently and use a spatula to press it together.
- Use extra tapioca flour for dusting when rolling out dough to prevent sticking.
- Store pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
