Gluten-Free Mini Blueberry Tarts

These gluten-free mini blueberry tarts (also called blueberry tartlets) are made with a sweet sugar cookie crust and jammy blueberry filling. The crust holds up beautifully to all those juicy berries without getting soggy, and it stays tender with just a little chew. They’re perfect for summer potlucks, brunch spreads, or really anytime you want a cute bite-sized dessert that looks way more impressive than the effort you put in.

The filling couldn’t be simpler. Toss fresh blueberries with lemon, sugar, and a touch of cinnamon, then spoon into the cookie shells. No pre-cooking, no fuss. The tarts bake until the crust is golden and the blueberries are bubbling away. They’re gluten-free, dairy-free, and vegan too, so they work for just about everyone.

Why You’ll Love this Recipe

• Bite-sized and portable . Perfect for potlucks, parties, or packing for picnics.
• No soggy bottoms – The sugar cookie crust stays crisp and holds its shape.
• One bowl blueberry filling . No stovetop cooking or thickening required.

Ingredient Notes

• Dairy-Free Butter – Stick butter only (not the tub stuff). I used Earth Balance. If you’re not dairy-free, regular butter works great.
• Granulated Sugar – You need sugar in both the crust and the filling. Don’t try to reduce it in the crust; it’s essentially a sugar cookie and needs the sugar for structure and texture.
• Gluten-Free Flour Blend – I tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum. I’m confident King Arthur Measure for Measure Gltuen-Free Flour will also work.
• Fresh Blueberries – Fresh is best, but you can use frozen if you thaw them completely and drain off any excess liquid. Too much moisture makes the filling runny.
• Lemon Zest and Juice – This brightens up the blueberries and keeps them from tasting flat. The zest adds flavor without extra moisture.
• Cornstarch – Thickens the filling as it bakes. If you have a corn allergy, swap in tapioca starch.

Tip

Grease the mini muffin tin wells generously with cooking spray. These tarts stick easily if the pan isn’t well-greased. A butter knife helps gently lift them out once they’ve cooled.

Recipe FAQs

Same recipe, just bake longer (26 to 30 minutes). Watch for golden edges and a set filling. You’ll get about 6 regular-sized tarts.

Yes. Blackberries, raspberries, or mixed berries all work. You might need to adjust the sugar depending on how tart your berries are.

Expert Tips

• Press the dough evenly up the sides. No thin spots or the crust will break when you remove them from the pan. Aim for about 1/8 inch thickness all around.
• Don’t overfill with blueberry filling. The blueberries bubble as they bake and overfilling creates a sticky overflow on your pan.

Storage Instructions

• Room Temperature: 2 days in an airtight container, though the filling might soften the crust a bit.
• Refrigerate: Up to 4 days covered. They’re good cold or you can bring them back to room temperature.
• Freeze: Up to 3 months. Freeze in a single layer first, then bag them up. Thaw for a few hours at room temperature.

Serving Suggestions

These gluten-free mini blueberry tarts work well for summer potlucks alongside gluten-free lemon bars or gluten-free raspberry crumb bars . For brunch, serve with gluten-free blackberry scones or gluten-free blueberry coffee cake . If you’re making a berry dessert spread, pair with gluten-free blueberry cobbler or gluten-free blueberry pie . Top with whipped cream or vanilla ice cream if serving right away.

More gluten-free pies to try

• 

  Gluten-Free Pop Tarts

• 

  Gluten-Free Purple Sweet Potato Pie

• 

  Gluten-Free Strawberry Cream Cheese Pie

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

I’m clearly on a muffin tin kick lately. Don’t worry about me, I’m just making tons of cute little bite sized treats in my mini muffin tin over here.

If you missed it, I made these mini beef taco bites in my mini muffin tin last week. The muffin tin isn’t just for muffins, friends. It’s for EV-ER-Y-THING. From appetizer sized beef taco bites to sugar cookie blueberry tarts.

Seriously I’m so in love with how these gluten-free mini blueberry tarts turned out. They’re the epitome of summer – full of fresh blueberries, tart and sweet, with a delicate and flakey gluten-free vegan sugar cookie crust.

I went the sugar cookie route for this recipe instead of a traditional pie dough or tart dough. I just really wanted the crust to have a slightly chewy texture and be able to hold up to the blueberry filling. So you kind of have a cross between a sugar cookie and a pie and a tart.

Needless to say, I STRUGGLED with what to name this recipe. Is it just a gluten-free sugar cookie with blueberries? Maybe it’s a mini blueberry pie? Or is it a gluten-free mini blueberry tart? You guys… I HAVE NO IDEA!

All I know it’s delicious and you should make it this Spring and Summer for every single potluck or social event you go to! Bridal shower, graduation parties, 4th of July gatherings. They all need these little mini blueberry muffin tin tarts! (For real, what do we call these things?)

I coincidentally made these gluten-free muffin-tin blueberry tarts also vegan by chance. If you know me, then you know I love creating gluten-free and vegan desserts. I personally don’t eat much dairy because of a casein intolerance (casein is one of those other proteins in dairy besides whey), though I am slowly trying to add back sheep’s milk and goat’s milk cheeses.

I also don’t eat eggs for an egg intolerance. Currently, eggs that are baked into baked goods seems to be okay for me right now in low quantities. But a fried egg for breakfast? Not a chance. The body is weird right? I’m sure you can all relate.

I had every intention of using my favorite roll out sugar cookie dough recipe for this dessert, but after testing I realized the egg was totally not necessary! Why? Well I didn’t want these guys to be too chewy or puff up too much so there was more room for the blueberry filling. It’s all about the blueberry filling after all!

Tips and Tricks for Making the Best Easy Mini Blueberry Tarts

• Don’t overfill the dough with blueberry filling. You really don’t want the blueberry to overflow because it sticks to the pan and creates a mess. You want the blueberry filling to stay contained within the sugar cookie shell.
• Don’t feel like you have to use all of the blueberry filling. You may have a few extra tablespoons of the blueberry filling. As I mentioned previously, don’t overfill those tart shells.. the result isn’t great. You can use up the leftover blueberry filling in oatmeal for breakfast!
• Let the sugar cookie blueberry tarts cool completely before serving. You want to take the tarts out of the oven when the outer edges of the cookies are starting to brown. The center will not look set yet. Once you let the cookies cool for about 5 minutes, the centers will set and you can remove the tarts from the pan with a knife.
• Speaking of removing tarts from the pan… Grease those muffin tin wells SUPER well. There is nothing worse than making beautiful mini blueberry tarts and not being able to remove them from the pan. It’s heart breaking, really. But really, if they break – eat them anyways! (or sprinkle over your ice cream – yum!)
• SUBSTITUTIONS are okay! If you don’t want to use dairy-free butter, use regular butter. If you have a nut allergy, use soy milk or cow’s milk instead of almond milk. If you have a corn allergy, use tapioca starch instead of cornstarch in the filling.
• You may be wondering.. Can I make these sugar cookie blueberry tarts in a regular size muffin tin? You bet you can! Just increase the time in the oven and you’ll obviously get less tarts – probably around 6 regular sized ones.

More Gluten-Free Blueberry Recipes:

• Blueberry Turkey Breakfast Sausage
• Rainbow Power Salad with Blueberry Vinaigrette
• Blueberry Chicken Salad Stuffed Avocado Boats
• Gluten-Free Blueberry Donuts