These homemade vegan blueberry pop tarts have a flakey and buttery pastry and are frosted with a simple icing. They taste better than any store-bought version!
Vegan pop tarts from scratch
As a kid, I loved pop tarts. There is something special about a warm and buttery, freshly toasted pop tart straight out of the toaster oven. The smell was out of this world, but the taste was even better.
Anyways, these homemade blueberry ones are 100% better than any store-bought version. They have a simple vegan pastry that is super flakey and melts in your mouth. Plus, they are filled with a simple and healthy blueberry jam.
These vegan blueberry pop tarts are topped with a simple royal icing and a sprinkle of freeze-dried blueberries. But you can use confetti sprinkles if you want!
One of the best things about them is that you only need a few ingredients: flour, vegan butter, coconut sugar, fresh blueberries, and a few others. You do not need to be a professional baker to make this easy breakfast treat. Trust me, my instructions are simple and easy to follow.
Anyways, these pop-tarts are my favorite morning treat! Your kids will love them, and they are perfect for parties.
Are pop tarts vegan?
Not all pop tarts are vegan since many use regular butter. However, this homemade pop tart recipe is 100% vegan since we use dairy free butter and plant milk. They taste better than the real thing!
Ingredients
This vegan pop tart recipe has three parts: the pastry, the homemade blueberry jam, and the icing. But, don’t worry, they are so easy to make! Here is a list so you have everything prepared:
Vegan Pop-Tart Pastry
- All-Purpose Flour: First up, you need all-purpose flour to make this flakey vegan pastry.
- Vegan Butter: You’ll need 8 ounces of vegan butter sticks. My favorite brand for baking is Earth Balance.
- Sugar: Plus, 2 Tablespoons of granulated sugar for a bit of sweetness.
- Ice Water: Finally, add between 8 and 12 Tablespoons of ice-cold water to form the dough.
Homemade Blueberry Jam
- Blueberries: Fresh blueberries are the first ingredient to make this easy homemade vegan blueberry jam. You’ll need 1 pint, which is about 2.5 cups. Make sure to save 1/4 cup to the side.
- Coconut Sugar: We sweeten this homemade jam with coconut sugar, making it refined sugar free, and vegan!
- Lemon: Then, add in a little lemon juice for the best flavor.
- Arrowroot Starch: Finally, we need between a 1/2 to 1 tablespoon of arrowroot starch, tapioca flour, or cornstarch to thicken your homemade jam.
The Glaze
- Powdered Sugar: This is the base ingredient for your optional glaze.
- Salt: A dash of sea salt adds the best sweet and salty combonation.
- Milk: I used almond milk, but you can use oat milk too. You need 5 Tablespoons.
- Vanilla Extract: For the best flavor.
- Decorations: Sprinkle 2 Tbsp crushed freeze-dried blueberries or sprinkles on top!
Kitchen tools needed
You only need a few kitchen utensils to make homemade pop tarts. Here is a list:
- Food Processor
- Plastic Wrap
- Two Rimmed Baking Sheets
- Mixing Bowl
- Measuring Tools: 1/2 teaspoon and 1 teaspoon.
How to make vegan blueberry pop tarts
These homemade pop tarts come together in three steps: first, we make the vegan pastry; second, we make the blueberry jam; and finally, we form the pop tars and bake them. It’s easy to make them! Here are step-by-step instructions:
Make the dough:
First, cube the butter and make sure it stays super cold by placing it in the freezer for 3 – 4 minutes while you measure the flour. It should be cold to the touch.
Then, add flour to a food processor and sprinkle in cold butter cubes. Pulse until there are varying-sized chunks of butter (some pea-sized, some larger).
After that, add 6 Tablespoons of ice water. Pulse again until the dough starts to come together.
Then, dump the dough lightly floured surface and squeeze it together with your hands. Add 2 to 6 more Tablespoons if needed. The dough should be slightly shaggy, with a few dry spots. It should hold together when squeezed, but not densely.
Finally, separate the dough into two discs and wrap them in plastic wrap. Set in the fridge to chill for 30 – 40 minutes so the butter can firm up.
Make the Blueberry Filling:
In a medium saucepan, combine blueberries (save 1/4 cup to the side) and coconut sugar. Coat the blueberries in the sugar, then heat over medium and cook the blueberries for 8 – 10 minutes until sugar is melted and blueberries begin to boil and burst. Make sure to stir often! It may take a few minutes for sugars to melt and things to get going.
Then, add the lemon juice and boil for another 8 – 10 minutes on medium-high heat. Stir often so the jam does not burn. Once it’s thickened and boiling, pour it into a small bowl. Immediately stir in ¼ cup of fresh blueberries and ½ – 1 Tablespoon of arrowroot. Set aside to start cooling (it will continue to set as it cools).
Make the Pop Tarts:
Now, preheat the oven to 400°F and line two large baking trays with parchment paper.
Then, dust your surface with flour and remove pie discs from the fridge. Working with one disc at a time, roll out the dough to about 10 inches, then trim it down to an 8×10 inch rectangle. Using a knife or pizza cutter, cut the rectangle in half vertically, then cut it into four 5 by 3-inch rectangles (look at the picture above for reference). Repeat with the second disc of dough.
After that, arrange 4 dough rectangles on each baking sheet, then add 2 – 4 Tbsp of blueberry filling on the bottom side of each half. Fold the top side over the blueberry filling and seal the edges with the back of a fork. Trim the edges again so they are a little smaller and even, and cut a slit in the center to vent steam. Pro Tip: If your pop tart dough is warm and stretchy, place it back in the fridge. I like to freeze them for 10 minutes before baking.
Bake, Frost, and Decorate:
Finally, bake for 25 – 27 minutes until the edges are golden. A little blueberry juice spillage is normal.
Meanwhile, make the glaze by mixing the powdered sugar, salt, hot milk, and vanilla extract powders.
Then, let the pop tarts cool completely before icing. Once cool, add the desired amount of glaze and decorate with freeze-dried blueberries or sprinkles. For best results, let dry 1hr or overnight for the glaze to set
Expert baking tips
Use cold butter. Vegan butter gets warm quicker than regular butter, so I highly recommend placing it in the freezer to chill after cubing it for a few minutes. This ensures that the pop tart pastry is super flakey.
Spoon and level your flour. It’s super important to measure your flour correctly by spooning and leveling it. Don’t just scoop it out of the flour bag with your measuring cup. You will likely add too much flour if you do, and the pastry will be dry.
Seal the edges well with a fork. Make sure to properly seal the sides of the pop tarts so that the blueberry jam doesn’t spill out. It is normal to have just a little juice spillage.
Cut a vent hole. Make sure to cut a small slit on the tops of the pop tarts to let out the extra steam from the blueberry filling. If not, the pastry will not bake properly.
Freeze pop tarts before baking. Since vegan butter warms up fast and you’ll be shaping the pop tarts with your hands, I recommend placing the baking trays in the freezer for 5 – 10 minutes before baking, so the pastry has time to firm up again. This ensures the butter won’t leak out as the pop tarts bake.
Frequently Asked Questions
Can I use store-bought jam for these pop-tarts?
Yes, if you don’t want to make your own homemade blueberry jam filling, feel free to use 2 – 3 Tablespoons of your favorite store-bought jam. I love raspberry jam.
Can I use another type of berry?
I have not tested it, but you should be able to use fresh raspberries, blackberries, or strawberries for these vegan pop tarts as well. Just use 2.5 cups. If you use strawberries, cut them up into blueberry-sized pieces before making the jam.
Can I make the dough without a food processor?
You can make this vegan pop tart dough in a mixing bowl without a food processor. Simply “cut” the butter with two knives or your hands into the flour until there are varying-sized chunks of butter (some pea-sized, some larger).
Can I double the recipe?
Yes, you can certainly double this vegan blueberry pop tart recipe – just make sure not to overcrowd the baking sheets.
Can I freeze pop tarts?
You can freeze baked pop tarts for up to 3 months. Simply let your pop tarts cool to room temperature before carefully placing them in freezer-safe bags. I recommend storing them without icing.
Storing and reheating leftovers:
Storing: Store leftover pop tarts in an airtight container at room temperature for 3 – 4 days or in the fridge for 4 – 5 days.
Reheating: For best results, reheat unfrosted pop tarts in a toaster oven or oven at 350°F for 5 – 7 minutes or until warm. You can also air fry them for 2 minutes at 350°F. If you have glazed your pop tarts already, I do not recommend reheating them.
If you love this vegan dessert recipe, try these next!
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Vegan Blueberry Pop Tarts
Ingredients
Poptart Crust:
- 2 ½ cups all-purpose flour, spooned and leveled
- 8 oz (2 sticks) vegan butter, Earth Balance Sticks are best for baking
- 2 Tbsp granulated sugar
- 8 – 12 Tbsp ice water
Blueberry Filling:
- 1 pint blueberries, about 2.5 cups (save ¼ cup to the side)
- ¾ cup coconut sugar
- 1 Tbsp lemon juice
- ½ – 1 Tbsp arrowroot starch
Glaze & Sprinkles:
- 2 cups powdered sugar
- ¼ tsp salt
- 5 Tbsp hot milk, (oat milk or almond milk, microwave like 30 seconds until hot)
- 1 tsp vanilla extract
- 2 Tbsp crushed freeze-dried blueberries or sprinkles
Instructions
Make the Dough:
- Cube the butter and make sure it stays super cold by placing it in the freezer for 3 – 4 minutes while you measure the flour. It should be cold to the touch.
- Add flour and sugar to a food processor and sprinkle in cold butter cubes. Pulse until there are varying-sized chunks of butter (some pea-sized, some larger).
- Add in 6 Tablespoons of ice water. Pulse again until the dough starts to come together. Then, dump the dough lightly floured surface and squeeze it together with your hands. Add 2 to 6 more Tablespoons if needed. The dough should be slightly shaggy, with a few dry spots. It should hold together when squeezed, but not densely.
- Separate the dough into 2 discs and wrap them in plastic wrap. Set in the fridge to chill for 30 – 40 minutes so the butter can firm up.
Make the Blueberry Filling:
- In a medium saucepan, combine blueberries (save 1/4 cup to the side) and coconut sugar. Coat the blueberries in the sugar, then heat over medium and cook the blueberries for 8 – 10 minutes until sugar is melted and blueberries brgin to boil and burst. Make sure to stir often! It may take a few minutes for sugars to melt and things to get going.
- Add the lemon juice and boil for another 8 – 10 minutes on medium-high heat. Stir often so the jam does not burn. Once it’s thickened and boiling, pour it into a small bowl. Immediately stir in ¼ cup of fresh blueberries and ½ – 1 Tablespoon of arrowroot. Set aside to start cooling (it will continue to set as it cools).
Make the Pop Tarts:
- Preheat the oven to 400°F and line two large baking trays with parchment paper.
- Dust your surface with flour and remove pie discs from the fridge. Working with one disc at a time, roll out the dough to about 10 inches, then trim it down to an 8×10 inch rectangle. Using a knife or pizza cutter, cut the rectangle in half vertically, then cut it into four 5 by 3-inch rectangles (look at the picture above for reference). Repeat with the second disc of dough.
- Arrange 4 dough rectangles on each baking sheet, then add 2 – 4 Tbsp of blueberry filling on the bottom side of each half. Fold the top side over the blueberry filling and seal the edges with the back of a fork. Trim the edges again, so they are a little smaller and even and cut a slit in the center to vent steam.
- If your pop tart dough is warm and stretchy, place it back in the fridge. I like to freeze them for 10 minutes before baking.
Bake & Decorate:
- Bake for 25 – 27 minutes until edges are golden. A little blueberry juice spillage is normal.
- Meanwhile, make the glaze by mixing the powdered sugar, salt, hot milk, and vanilla extract powders.
- Let the pop tarts cool completely before icing. Once cool, add the desired amount of glaze and decorate with freeze-dried blueberries or sprinkles. For best results, let dry 1hr or overnight for the glaze to set.
Notes
Nutrition
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Andrea says
These were really fun to make with my daughter. They were delicious too!