Name: Mini Blueberry Muffin Tin Tarts
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 2 cups fresh blueberries (See note on using frozen blueberries.); 1 tablespoon granulated sugar (Plus extra for sprinkling, optional.); 2 tablespoons all-purpose flour; 1 dash salt; 2 sheets puff pastry (Thawed according to package instructions.); 5 tablespoons butter (Cut into small cubes.)

I first made these Mini Blueberry Muffin Tin Tarts on a rushed Saturday morning, and they disappeared faster than I could plate them. Flaky puff pastry, sweet-tart fresh blueberries, and tiny pats of butter that melt into pockets of jammy fruit—these little tarts are the kind of thing you make when you want an impressive-looking dessert with almost no fuss. They’re perfect for brunch, a potluck, or a quick weeknight treat when you want something sweet but simple.

Why you’ll love this dish

These tarts give you the best of three worlds: store-bought convenience (puff pastry), fresh-summer flavor (blueberries), and bakery-style presentation (mini tartlets). They’re quick to assemble, require minimal ingredients, and are naturally portion-controlled—ideal for parties or serving kids without the mess.

“Little pastries with big flavor—crispy edges, juicy centers, and just enough butter to feel indulgent.” — A neighbor after Sunday brunch

When to make them:

Brunches, baby showers, and office potlucks.
As a fast dessert after a weeknight dinner.
When you want a portable sweet that’s both elegant and easy.

How this recipe comes together

Short overview so you can scan and decide: thaw the puff pastry until flexible but cold, toss fresh blueberries with a bit of sugar and flour, press pastry into a muffin tin, fill, top each mound of berries with a tiny cube of butter, and bake until golden and bubbly. Total hands-on time is about 15 minutes; baking is 15–16 minutes.

What you’ll need

2 cups fresh blueberries (see note on frozen below)
1 tablespoon granulated sugar (plus extra for sprinkling, optional)
2 tablespoons all-purpose flour
Dash of salt
2 sheets puff pastry (thawed according to package)
5 tablespoons butter, cut into small cubes

Notes and substitutions:

If using frozen blueberries, do not thaw fully; toss frozen berries with the sugar/flour and drain excess liquid before filling to avoid soggy pastry.
For a dairy-free version, substitute vegan butter.
If you prefer less sweetness, reduce the tablespoon of sugar to 3/4 tbsp.

Cooking method

Preheat your oven to 400°F (200°C). Place a rack in the center.
In a small bowl, combine the blueberries, 1 tablespoon sugar, 2 tablespoons flour, and a dash of salt. Toss gently until the berries are evenly coated; set aside.
Let the puff pastry thaw 40–50 minutes. It should be pliable but still cold—too warm and it’ll be hard to handle.
On a lightly floured surface, cut each pastry sheet into nine equal squares to yield 18 squares total.
Lightly spray a standard muffin tin with cooking spray or brush with a little melted butter.
Press one pastry square into each muffin cup, pushing the corners up the sides. Dock (poke) the center a few times with a fork to prevent the middle from puffing too much.
Spoon the blueberry mixture into each pastry cup, filling about half full—berries expand as they bake.
Place one small cube of butter on top of the berries in each cup. If you like extra sparkle, sprinkle a pinch of sugar over each tart.
Bake for 15–16 minutes, or until the pastry edges are golden brown and the filling is bubbling. Watch the last few minutes so the edges don’t over-brown.
Cool the tarts in the tin for 5–10 minutes, then transfer to a wire rack to cool another 5–10 minutes. Serve warm; top with whipped cream or ice cream if desired.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
For brunch, plate with Greek yogurt and honey or alongside scrambled eggs for a sweet-salty contrast.
Make a small tray of them for a party and let guests pick them up—these are perfect finger foods.

Storage and reheating tips

Room temperature: Store cooled tarts in an airtight container for up to 48 hours. The pastry will gradually lose crispness.
Refrigerator: Keep in an airtight container up to 4 days. Bring to room temp or reheat before serving.
Freezing: Freeze baked, cooled tarts on a tray until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 10–12 minutes.
Reheating: For best texture, rewarm in a 350°F oven for 5–8 minutes; avoid microwaving (it makes the pastry soggy).
Food safety: If tarts contain perishable toppings (like whipped cream), store them refrigerated and consume within recommended times.

Extra advice

Keep the pastry cold: Work quickly and keep any unused sheets refrigerated so the butter layers in the pastry stay distinct and flaky.
Use a small cookie scoop or spoon to portion berries evenly—this ensures uniform baking.
Don’t overfill: Filling cups more than halfway can cause spillage and uneven baking.
If bottoms stick, loosen gently with a thin spatula while still warm. Letting them cool a few minutes first helps release them cleanly.
Optional egg wash: For a shinier crust, brush edges lightly with a beaten egg before baking.

Creative twists

Lemon zest and thyme: Add a teaspoon of lemon zest to the blueberry mix and sprinkle chopped fresh thyme for a bright, herbaceous note.
Cream cheese filling: Spoon a teaspoon of sweetened cream cheese into each tart before adding the berries for a cheesecake-like bite.
Streusel topping: Mix 2 tablespoons flour, 1 tablespoon sugar, and 1 tablespoon cold butter to crumble on top before baking.
Mixed berries: Swap or combine blueberries with raspberries or diced strawberries.
Gluten-free: Use a gluten-free puff pastry (store-bought or homemade) to make these gluten-free—watch baking times as different brands vary.

Common questions

Q: Can I use frozen blueberries?
A: Yes. Keep them mostly frozen or thaw and drain well before using. Tossing frozen berries with the sugar and flour helps prevent excessive juices, but if they release water, drain lightly to avoid soggy pastry.

Q: How do I keep the bottoms from getting soggy?
A: Dock the pastry to prevent excessive puffing, work with cold pastry, and avoid overfilling. Preheating the oven fully and using a metal muffin tin helps the bottoms crisp quickly.

Q: Can I make these ahead?
A: You can assemble them and refrigerate for a few hours before baking, or freeze assembled (unbaked) tarts on a tray, then bake from frozen—add a couple extra minutes to the baking time.

Q: What size muffin tin should I use?
A: Use a standard muffin tin (not mini) for these squares. Each puff pastry square fits best in a regular-size cup.

Q: Any allergy-friendly swaps?
A: Use vegan butter for dairy-free. For gluten-free, choose a certified gluten-free puff pastry.

Conclusion

These Mini Blueberry Muffin Tin Tarts are a fantastic blend of speed and elegance—great for entertaining or an easy family dessert. For more inspiration and a similar take on tiny tarts, check out Mini Blueberry Tarts in a Muffin Tin – Make and Takes, and if you’re looking for a gluten-free option, see Gluten-Free Mini Blueberry Tarts – A Dash of Megnut.