Sweet buttery crust, sweet berry filling, and the classic frosted top, these Gluten-Free Frosted Blueberry Pop-Tarts are even better than the nostalgic ones from our childhood! Without dairy, refined sugar, or gluten, these are a much more wholesome option without lacking on flavor!
Ah, the nostalgic Pop Tart (also known as a toaster pastry) – one of the best breakfast treats from our childhoods! They came in so many different, fun flavors like S’mores, frosted strawberry, blueberry, and cherry, brown sugar cinnamon, chocolate fudge, and Wildlicious Wild Berry just to name a few!
Today, were putting a Dani’s Healthy Eats spin on them and making a diary, gluten, and refined sugar-free version that’s JUST as good! They still have that classic buttery crust, sweet fruity filling, and frosted top!
Try my brown sugar cinnamon Pop-Tarts next!
Why you’ll love this homemade Pop-Tart Recipe
- Gluten-Free – Made with a wholesome flour blend so everyone can enjoy them.
- Dairy-Free – No butter or milk needed, but you’ll still get that classic flaky pastry texture.
- Refined Sugar-Free – Sweetened naturally with maple syrup and fruit.
- Kid-Friendly – A fun treat that’s way better than the boxed version.
- Customizable – Swap blueberry filling for strawberry, raspberry, or even a chocolate spread.
Watch me make homemade pop-tarts!
Are these homemade gluten-free frosted blueberry pop-tarts healthy?
These are a more wholesome, lower sugar option than the store-bought classics and contain no artificial flavors, colors, or preservatives. Let’s take a peak at the ingredients!
Store-bought Pop-Tarts: Ingredients: Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), corn syrup, high fructose corn syrup, dextrose, sugar, soybean and palm oil (with TBHQ for freshness), bleached wheat flour. Contains 2% or less of wheat starch, salt, dried blueberries, dried grapes, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), dried apples, citric acid, modified wheat starch, gelatin, yellow corn flour, natural and artificial flavor, xanthan gum, soy lecithin, caramel color, cornstarch, turmeric extract color, red 40, blue 2, blue 1, color added.
Homemade Pop-Tarts: almond flour, tapioca flour, palm shortening, blueberries, maple syrup, natural sprinkles, monk fruit powdered sugar
How to make gluten-free frosted blueberry pop-tarts
Full recipe is int he recipe card at the bottom of the post!
Ingredients
- Almond flour – if you’re nut-free, I highly recommend using Tiger Nut flour! Otherwise, there is no 1:1 substitute that’ll create the same texture.
- Tapioca flour – arrowroot flour will also work. This is needed to create that pastry-like texture!
- Egg – I haven’t tested egg substitutes and can’t say for sure how it’d affect the outcome.
- coconut oil – this is used in a solid state, so if you need a sub i’d recommend using butter or plant-based butter.
- Pantry staples: vanilla extract, sea salt
- Blueberries – fresh or frozen work!
- Lemon juice – just a tad is used for the blueberry filling!
- Monk fruit powdered sugar OR regular powdered sugar
- Natural sprinkles
Steps
Please see recipe card for detailed instructions! Here is an overview:
- Make the filling – In a small saucepan, cook down blueberries with maple syrup and lemon juice until bubbly. Stir in chia seeds to thicken, then set aside to cool.
- Prepare the dough – Mix gluten-free flour, coconut oil (or vegan butter), maple syrup, and almond milk until a smooth dough forms. Chill for 1-2 hours (preferably 2!).
- Assemble the Pop-Tarts – Roll out the dough between parchment paper. Cut into rectangles, place blueberry filling in the center, and seal with another rectangle of dough. Use a fork to crimp the edges.
- Bake – Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 20–30 minutes until golden.
- Add the glaze – Once cooled, top with the glaze and natural sprinkles!
Recipe variations
- Switch up the berries! Raspberry, blackberry, or strawberry would all be great!
- Instead of a glaze, add a melted white chocolate topping!
Homemade pop-tarts with pie crust/pastry dough
If you want a shortcut, you can use your favorite prepared gluten-free (or regular) pie crust or pastry dough! However, if you want that classic buttery, flakey crust, i’d recommend making it homemade! This homemade crust doesn’t puff like pastry. Instead, it flakes, and isn’t as fragile!
Tips for the Best frosted blueberry Pop-Tarts
- Chill your dough before rolling – don’t skip this!
- Don’t overfill—just two tbsp of filling goes a long way.
- Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for longer. Reheat prior to enjoying.
- Reheat in the toaster oven for that true Pop-Tart experience!
How to store and refresh these gluten free pop tarts
The finished pastries can be stored in a sealed glass container at room temperature and should maintain their texture for at least 3 days. I recommend storing in a glass container as it’ll help maintain texture, whereas a plastic container tends to make anything crispy soft/soggy.
More healthy desserts to try
- Brown sugar cinnamon Pop-Tarts
- 2 ingredient Rolo’s
- Healthy Twix Cups
- Almond joys
- Pumpkin struesel bread
- Banana nut scones (paleo, gluten-free)
- Cinnamon swirl banana bread
- Gluten-free pumpkin spice scones
- Cinnamon roll energy bites
If you try this recipe & love, it’d mean the world to me if you left a star rating & review below and tag me in your creations on Instagram @danishealthyeats!
Gluten-Free Frosted Blueberry Pop-Tarts
Ingredients
Pop-tarts
- 2 1/2 cups almond flour
- 1 cup arrowroot or tapioca flour
- 1/4 cup coconut oil, solid
- 1/4 cup maple syrup or honey
- 1 egg, room temp
- 1 tsp vanilla extract & pinch of sea salt
Berry Filling
- 1 1/2 cups blueberries (fresh or frozen)
- 3 tbsp maple syrup or honey
- juice of 1/2 lemon
- 1 tsp tapioca flour/starch (or arrowroot)
Glaze
- 1 cup monk fruit powdered sugar or regular powdered sugar
- 2 tbsp milk of choice, or as needed
- natural sprinkles – measure with your heart!
Instructions
- Prep the dough – in a food processor, combine all of the dough ingredients. Pulse until combined. Shape the dough into a ball, then cover with plastic wrap or something similar and place in the fridge for 2 hours.
- Place the dough between two pieces of parchment paper. Roll it out into a rectangle, about 1/8" thick. Remove the top piece of paper.
- Cut the dough into 8 squares – you can trim the edges for cleaner looking squares! Place the squares on a parchment-lined baking sheet and place back in the fridge while you prepare the filling.
- For the filling, combine the berries, lemon juice, and maple syrup in a small pot over medium heat. Cook for 10 minutes or so, using a fork to mash the berries, until it begins to boil. Remove from heat and stir in the tapioca flour/arrowroot. Let cool for about 20 minutes.
- Preheat oven to 350F.
- Add some of the filling (about 2 tbsp) to the center of half of the squares. Be careful not to over-stuff them or it'll ooze out during the baking process. Then place the other half of the squares over top. Use a fork to press the edges together.
- Make an egg wash – simply whisk an egg with a tsp of water in a small bowl. Brush the tops of each pastry with the egg wash.
- Bake for 20-30 minutes until golden all over. If any of the berry mixture has oozed out, it should look thick! remove from the oven and cool completely.
- For the glaze, add the powdered sugar to a bowl. Add 2 tbsp of milk (using more as needed) until a thick glaze forms. Add some to each pastry, then top with sprinkles. I like to pop them in the fridge for a bit to allow the glaze to firm up. Enjoy!
- Store in the fridge & reheat prior to eating! They are best enjoyed day of but are still good for a day or two!
