GF Blueberry Pop Tarts Recipe

Introduction

These gluten-free blueberry pop tarts offer a delightful homemade twist on a nostalgic favorite. Made with almond and tapioca flours and a naturally sweetened blueberry filling, they’re perfect for a special breakfast or snack. The flaky crust and sweet icing make them irresistibly delicious.

Ingredients

• 1 cup frozen blueberries (fresh will work too)
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 Tbsp chia seeds
• 2 cups almond flour
• 1 cup tapioca flour (plus more for rolling out the dough)
• 4 – 5 Tbsp ice water
• 4 – 5 Tbsp coconut oil (solid)
• 2 Tbsp maple syrup
• 1 egg for egg wash (optional; substitute melted coconut oil or vegan butter for vegan version)
• 1 cup powdered sugar
• 1 Tbsp unsweetened almond milk
• 1 tsp vanilla
• 1 Tbsp extra blueberry jam filling

Instructions

1. Step 1: Preheat the oven to 350°F. In a pot over medium-low heat, warm the blueberries with lemon juice and maple syrup until it begins to simmer, about 5–10 minutes. Break up the softened blueberries with a fork or spatula, then remove from heat and stir in the chia seeds. Set aside to cool.
2. Step 2: In a food processor or stand mixer, pulse together almond flour and tapioca flour until well combined.
3. Step 3: Add the solid coconut oil, ice water, and maple syrup to the flour mixture. Pulse or mix until a sticky dough forms. If dough isn’t sticking, add more water by the tablespoon; if too wet, add more tapioca flour. The dough won’t form a ball naturally but should hold together when pressed.
4. Step 4: Divide dough in half. Roll out one half on lightly floured parchment paper (using tapioca flour) to about ¼ inch thickness. Cut into six 3×5 inch rectangles spaced 2 inches apart. Spoon 2–3 tablespoons of blueberry filling onto each, leaving edges clear. Reserve a tablespoon of filling for the icing.
5. Step 5: Roll out the second half of dough and cut into matching rectangles. Place these on top of the filling. Seal edges by pressing with the back of a fork. Brush tops with egg wash or melted coconut oil if desired and sprinkle with coarse sugar. Bake 12–14 minutes until edges are golden. Let cool before icing.
6. Step 6: For the icing, mix powdered sugar, almond milk, vanilla, and reserved blueberry jam until smooth. Drizzle over cooled pop tarts and enjoy.

Tips & Variations

• Use fresh blueberries when in season for a brighter flavor and texture.
• For a vegan version, skip the egg wash and brush with melted coconut oil or vegan butter instead.
• Add a pinch of cinnamon to the blueberry filling for a warm spice note.
• If dough is too crumbly, chill it for 10-15 minutes to make rolling easier.

Storage

Store cooled pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat briefly in a toaster oven or regular oven to regain crispness. The icing may soften with reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruit fillings instead of blueberries?

Yes, you can substitute other fruits like strawberries, raspberries, or peaches, but adjust cooking time as needed to ensure the filling thickens properly.

Is it necessary to use both almond flour and tapioca flour?

Using both flours provides the best texture—almond flour adds flavor and richness, while tapioca flour gives elasticity and helps bind the dough.

GF Blueberry Pop Tarts Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

Delicious homemade gluten-free blueberry pop tarts featuring a tender almond and tapioca flour crust filled with a sweet blueberry jam made from fresh or frozen blueberries, chia seeds, and a touch of maple syrup. Topped with a simple vanilla blueberry icing, these pop tarts are perfect for a gluten-free breakfast treat or dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: 12 pop tarts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Blueberry Filling

• 1 cup frozen blueberries (fresh will work too)
• 1 Tbsp maple syrup
• 1 Tbsp lemon juice
• 1 Tbsp chia seeds

Dough

• 2 cups almond flour
• 1 cup tapioca flour (plus more for rolling out the dough)
• 4 – 5 Tbsp ice water
• 4 – 5 Tbsp coconut oil (solid)
• 2 Tbsp maple syrup
• 1 egg for egg wash (optional; substitute melted coconut oil or vegan butter for vegan version)

Icing

• 1 cup powdered sugar
• 1 Tbsp unsweetened almond milk
• 1 tsp vanilla extract
• 1 Tbsp extra blueberry jam filling

Instructions

1. Prepare the blueberry filling: Preheat your oven to 350°F. In a pot over medium-low heat, combine the blueberries, lemon juice, and maple syrup. Heat until the mixture begins to simmer, about 5 to 10 minutes. When the blueberries have softened, mash them gently with the back of a fork or spatula. Remove from heat, stir in the chia seeds well, and set aside to cool.
2. Mix the flours: In a food processor or stand mixer bowl, pulse the almond flour and tapioca flour together until evenly combined.
3. Form the dough: Add the solid coconut oil, ice water, and maple syrup to the flour mixture. Pulse until a sticky dough starts to form. If the dough is too dry, add another tablespoon of water; if too wet, add an extra tablespoon or two of tapioca flour. Though the dough won’t form a ball naturally, it should stick well when pushed together with a spatula.
4. Roll and cut the dough: Divide the dough in half. On parchment paper lightly dusted with tapioca flour, roll out each half to about ¼ inch thickness. Cut each half into six 3×5 inch rectangles. Place the rectangles spaced about 2 inches apart on the parchment. Spoon 2 to 3 tablespoons of the blueberry jam onto half of the rectangles, leaving edges clear. Reserve about 1 tablespoon of jam for the icing.
5. Assemble the pop tarts: Place the remaining dough rectangles on top of the blueberry-filled rectangles. Press the edges together gently using the back of a fork to seal. Optionally, brush the tops with egg wash or melted coconut oil and sprinkle lightly with coarse sugar. Bake in the oven for 12 to 14 minutes until edges are golden brown. Allow to cool before icing.
6. Prepare and add icing: In a bowl, whisk together powdered sugar, almond milk, vanilla extract, and reserved blueberry jam until smooth and free of clumps. Drizzle the icing over the cooled pop tarts and serve.

Notes

• Use frozen blueberries if fresh are not available; frozen will thicken filling nicely once cooked.
• Substitute the egg wash with melted coconut oil or vegan butter for a vegan version.
• Adjust the dough consistency by adding water or flour incrementally for easy rolling.
• Ensure pop tarts cool completely before adding the icing to prevent it from melting.
• Store leftover pop tarts in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.

Keywords: gluten free pop tarts, blueberry pop tarts, gluten free breakfast, homemade pop tarts, almond flour pastry, healthy pop tarts