Healthy Homemade Blueberry Pop Tarts

Your favorite childhood treat just got even better! These pop tarts have a perfectly flaky, golden crust stuffed with a deliciously sweet blueberry filling and drizzled with an easy blueberry infused icing. They are a lot of things — vegan, gluten-free, paleo-friendly, and dairy free, but best of all, homemade!

Pop tarts were my jam growing up. The blueberry ones with the white icing and rainbow sprinkles to be specific.

These blueberry pop tarts are adult-friendly with a gluten-free almond flour based crust and fruity natural blueberry jam inside. Add sprinkles at your own risk.

Ingredients and substitutions

You just need a few gluten-free pantry staple ingredients to make these homemade blueberry pop tarts!

Filling Ingredients

The following ingredients are used for the filling of the blueberry pop tarts:

• Blueberries - I prefer to use frozen blueberries if I have them as they have a stronger, more potent flavor.
• Maple syrup - This is used to add a touch of sweetness to the jam. You can substitute this with honey or agave if needed.
• Chia seeds - Used to create a "jam-like" consistency to the mixture.

Dough Ingredients

The following ingredients are used to prepare the gluten-free dough:

• Almond flour - This is the gluten-free flour used for these blueberry pop tarts. I find almond flour to be one the better gluten-free flours when it comes to dough. I also use it in my gluten-free pie crust recipe.
• Tapioca flour - Used to hold the dough together. Substitute arrowroot starch if needed.
• Ice water - The water needs to be very cold. This again helps the dough hold together.
• Coconut oil - Be sure your coconut oil is in it's solid state. If needed, place it in the fridge for a few minutes so it's firm. This can be substituted for cold grass-fed or vegan butter.

Icing Ingredients

This is what you need to make a simple blueberry-infused icing:

• Powdered sugar - This is the base of the sweet icing. Swap this for powdered monk fruit if desired.
• Almond milk - Used to thin out the icing consistency. Any type of milk will work in this blueberry pop tart recipe.
• Extra blueberry filling - This is how we add a hint of blueberry flavor to the icing as well. Simply reserve a tablespoon of the jam for the icing when filling the pop tarts.

Step by step directions

Step 1 : Prepare the filling

First, heat the blueberries in a pot over medium-low heat with the lemon juice and maple syrup until it begins to simmer. This can take anywhere from 5 - 10 minutes.

Once the blueberries have become soft, break them up with the back of a fork or spatula. Then remove from heat and stir in the chia seeds until well mixed. Set aside to cool while you prepare the rest of the pop tart.

Step 2 : Mix the dry dough ingredients

In a food processor or in the bowl of a stand mixer, pulse together the almond flour and tapioca flour until well mixed.

Step 3 : pulse in the wet dough ingredients

Add the coconut oil, water, and maple syrup to the processor and pulse until sticky dough begins to form. A ball of dough won't form naturally with this dough, you will need to push it together with a spatula but it should stick together well.

If the dough is not sticking, add another tablespoon of water. If it's too wet, add another tablespoon or two of tapioca flour.

Step 4 : roll out dough and fill with filling

Divide the dough in half and roll it out on a piece of lightly floured parchment paper to about ¼ inch in thickness. I like to use tapioca flour to help in this process.

Cut the dough into six 3X5 inch rectangles and spread them out about 2 inches apart on the piece of parchment paper. Spoon 2 - 3 tablespoons of the blueberry jam on top, leaving some room around the edges. Reserve about a tablespoon of jam for the icing.

Tip - be sure not to "overstuff" the pop tarts with too much filling. You want an even layer of filling inside each pop tart so the dough can fit over top.

Step 5 : seal the pop tarts

Repeat step 4 above with the other half of the dough. Place those rectangular pieces of dough on top of the blueberry filling. With the back of a fork, press along the edges of the blueberry pop tart to "seal" them shut.

If desired, brush the tops of each pop tart with an egg wash or melted coconut oil and sprinkle a little course sugar over top.

Bake in the oven until golden brown around the edges. Let cool before icing.

Step 6 : prepare the icing

While the blueberry pop tarts are cooling, prepare the icing. In a bowl, mix together the powdered sugar, almond milk, vanilla, and extra blueberry jam. Continue to stir until there are no powdered sugar clumps left.

Drizzle over top of each cooled blueberry pop tart and enjoy!

Customizations

These blueberry pop tarts are easily customized by switching up the filling and/or the icing. Here are a few of my recommendations

• Swap the frozen blueberries for frozen strawberries for a strawberry filling pop tart!
• Drizzle a cream cheese style icing over top by mixing in a few spoonfuls of your favorite dairy-free cream cheese to the icing bowl (make sure it's room temperature)!
• Why stop at just one berry, pick your three favorite berries and use them in the filling and icing!

Serving

These gluten-free blueberry pop tarts are best served fresh once the icing has hardened. If you prefer your pop tart warm, I recommend toasting it in a toaster oven for 2 - 3 minutes.

Storing

To store these baked pastry treats, transfer them to an airtight container after the icing has had a chance to harden. They will stay fresh for up to 5 days in the fridge and 3 days out on the counter.

For more blueberry inspired treats, check out my:

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

Recipe

Healthy Homemade Blueberry Pop Tarts

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★★★★★

5 from 1 reviews

• Author: Ansley Beutler
• Total Time: 45 minutes
• Yield: 4 - 6 Pop Tarts 1x

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Description

Your favorite childhood treat just got even better! These pop tarts have a perfectly flaky, golden crust stuffed with a deliciously sweet blueberry filling and drizzled with an easy blueberry infused icing. They are a lot of things — vegan, gluten-free, paleo-friendly, and dairy free, but best of all, homemade!

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Ingredients

Scale 1x2x3x

For the Filling

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

For the Crust

• 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 (sub. melted coconut oil or vegan butter for vegan version)

For the Icing

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

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Instructions

1. Preheat oven to 350 F. Heat the blueberries in a pot over medium-low heat with the lemon juice and maple syrup until it begins to simmer. This can take anywhere from 5 - 10 minutes. Once the blueberries have become soft, break them up with the back of a fork or spatula. Remove from heat and stir in the chia seeds until well mixed. Set aside to cool while you prepare the rest of the pop tart.
2. In a food processor or in the bowl of a stand mixer, pulse together the almond flour and tapioca flour until well mixed.
3. Add the coconut oil, water, and maple syrup to the processor and pulse until sticky dough begins to form. If the dough is not sticking, add another tablespoon of water. If it's too wet, add another tablespoon or two of tapioca flour. A ball of dough won't form naturally with this dough, you will need to push it together with a spatula but it should stick together well.
4. Divide the dough in half and roll it out on a piece of lightly floured parchment paper to about ¼ inch in thickness. I like to use extra tapioca flour to help in this process. Measure and cut the dough into six 3X5 inch rectangles and spread them 2 inches apart on the piece of parchment paper. Spoon 2 - 3 tablespoons of the blueberry jam on top, leaving some room around the edges. Reserve about a tablespoon of jam for the icing.
5. Repeat step 4 above with the other half of the dough. Place those rectangular pieces of dough on top of the blueberry filling. With the back of a fork, press along the edges of the blueberry pop tart to "seal" them shut. If desired, brush the tops of each pop tart with an egg wash or melted coconut oil and sprinkle a little course sugar over top. Bake in the oven for 12 - 14 minutes until the edges are golden brown. Let cool before icing.
6. While the blueberry pop tarts are cooling, prepare the icing. In a bowl, mix together the powdered sugar, almond milk, vanilla, and extra blueberry jam. Continue to stir until there are no powdered sugar clumps left. Drizzle over top of each cooled blueberry pop tart and enjoy!

Notes

Tapioca substitutes : If desired, substitute the tapioca flour for arrowroot starch.

Customizations : Feel free to swap out the blueberries for another type of fruit (try to use frozen if possible as they have a stronger flavor).

Storing : To store these baked pastry treats, transfer them to an airtight container after the icing has had a chance to harden. They will stay fresh for up to 5 days in the fridge and 3 days out on the counter.

• Prep Time: 30
• Cook Time: 15
• Category: Pastries
• Method: Bake
• Cuisine: American

Keywords: blueberry pop tarts, gluten-free pop tarts, healthy pop tarts