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Aerial view of a plate of gluten-free mini blueberry tarts on a striped napkin.

Easy Mini Blueberry Tarts

These mini blueberry tarts are SO easy to make in your mini muffin tin! They're made with a sugar cookie crust that gives the tarts extra flavor and they taste just like fresh blueberry pie! They're gluten-free, dairy-free and vegan. 
4.75 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 26 minutes
Freezer time: 30 minutes
Total Time: 36 minutes
Servings: 18 tarts
Calories: 114kcal
Author: Megan


Cookie Crust:

  • 1/2 cup dairy-free butter
  • 1/2 cup granulated sugar
  • 1 tbsp unsweetened almond milk (or soy milk)
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 1/4 cups gluten-free flour blend

Blueberry Filling:

  • 2 cups blueberries
  • 1/4 cup granulated sugar
  • 1 tsp lemon zest (from 1 lemon)
  • 1 tbsp lemon juice (from 1/2 lemon)
  • 1 tbsp cornstarch
  • 1/4 tsp cinnamon
  • pinch of salt


  • In a mixing bowl, cream together butter, granulated sugar for 3-4 minutes, until light and fluffy.
  • Add milk, vanilla, and salt and mix to combine.
  • Add in the gluten-free flour about half of a cup at a time, mixing in between, until the flour is incorporated.
  • Scoop cookie dough out onto a piece of parchment paper and pat it flat so that it's no more than an inch high. Freeze for about 30 minutes. 
  • While the cookie dough is chilling, make the blueberry filling. Add fresh blueberries, sugar, lemon zest, lemon juice, cornstarch, cinnamon and salt to a bowl and stir to mix. 
  • Preheat oven to 350F. Grease a mini muffin tin with cooking spray. 
  • Press about a tablespoon of cookie dough into each well of a mini muffin pan. Press the cookie dough up the sides of the well and make sure there are no thin spots.
  • Spoon some blueberry filling into each tart shell, being sure not to overfill. You may have leftover blueberry filling which is okay. 
  • Bake mini tarts at 350F for 22-26 minutes, until the edges of the cookie shell is golden brown. Cool to let the filling set. Remove from muffin tins and serve. 


Calories: 114kcal | Carbohydrates: 17g | Fat: 5g | Sodium: 104mg | Potassium: 12mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2.1mg | Calcium: 8mg | Iron: 0.3mg
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