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vegan, gluten-free, easy, paleo, snacks, oil-free, sweet · January 16, 2019

Blueberry Muffin Bites

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Tasty little balls of blueberry muffin that are unbaked but still fluffy like cake and healthy too. Plus an easy trick for dried blueberries in the oven!

Blueberry Muffin Bites

See I was about to make a batch of my favorite cookie dough bits for snacking – typical Tuesday to-do list stuff – when I realized it was 9 a.m. and not the holidays anymore. So maybe I didn’t need quite so many mini chocolate chips before lunchtime.

The dough part was still on, just maybe of a different still delicious flavor…

Blueberry Muffin Bites

Current fridge contents were pretty sparse since I had just gotten home one day ago from a month of traveling, but I did have blueberries (who doesn’t travel with a pint of those, right?)

So I thought – hey, blueberry cookie dough! Is not a thing because blueberry cookies are not really a “thing”. But throw the word muffin in there and it all suddenly makes sense.

But here’s the catch, dried blueberries a) can be hard to find b) usually contain added sugar c) are expensive. And fresh blueberries are too big for a little bite-sized ball of muffin like this, plus not nearly jammy enough. Plus I wanted cookie dough, ya know, NOW.

Blueberry Muffin Bites

Solution: make my own dried bloobs IN THE OVEN. Yup we are diy dried fruit-ing it, and I promise it’s easier and faster than you are expecting,

How to make dried blueberries in the oven:

  1. Preheat the oven to 375ºF.
  2. Spread the blueberries on a lined baking sheet.
  3. ​​​​​​​Bake for 40-45 minutes until they have released a lot of juice and started to shrivel.
  4. Cool.
  5. Pull off the pan and separate from one another.
  6. And DONE.

They aren’t as dry and chewy as the dried ones you buy. They are kinda this magical in between fresh and dried – jammy, a little juicy, perfectly sweet.

Because these bites are made with coconut flour, they are both vegan and paleo. But more importantly they are fluffy and sweet like cake but still no-bake and so so easy. Just seven ingredients, mix, roll, refrigerate, EAT. And maybe save a few for later in the week.

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Blueberry Muffin Bites

★★★★★ 4.3 from 4 reviews
  • Author: Natalie
  • Prep Time: 00:50
  • Cook Time: 4:00 (chilling time)
  • Total Time: 4 hours 50 minutes
  • Yield: 12 balls 1x
  • Category: snacks
  • Method: no bake
  • Cuisine: american
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Description

Tasty little balls of blueberry muffin that are unbaked but still fluffy like cake and healthy too. Plus an easy trick for dried blueberries in the oven!


Ingredients

Scale
  • 1/4 cup (65g) nut/seed butter (I used SunButter)
  • 1/4 cup (60g) applesauce
  • 1/4 cup (80g) maple syrup
  • 2/3 cup (70g) coconut flour
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup (150g) fresh blueberries*

Instructions

  1. Preheat the oven to 375F.
  2. Spread the blueberries on a pan lined with parchment paper and bake for 40-45 minutes.
  3. Remove from the oven, cool for 10-15 minutes, then pull off the parchment paper and separate.
  4. Whisk together the nut/seed butter, applesauce, maple syrup, and vanilla extract.
  5. Stir in the coconut flour and salt.
  6. Fold in the blueberries.
  7. Roll into 12 balls.
  8. Refrigerate until firm (3-4 hours).
  9. Enjoy! Keep in the fridge.

Notes

*You can buy dried blueberries (although they are hard to find without added sugar and pricey!), but this method creates delicious dried but still a little juicy berries that I love in these bites.


Nutrition

  • Serving Size: 1 ball
  • Calories: 87
  • Sugar: 7g
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 3g

Keywords: vegan, gluten free, no bake, snacks, paleo, energy, bliss balls, grain free

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In: vegan, gluten-free, easy, paleo, snacks, oil-free, sweet · Tagged: snack, balls

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Comments

  1. Shivani Raja says

    January 16, 2019 at 9:06 am

    I love how cakey these cuties are – can’t wait to try making them!

    Reply
    • Natalie says

      January 16, 2019 at 11:43 am

      YAY!! Coconut flour is my fave for no-bake things😋

      Reply
  2. Sarah BR says

    January 16, 2019 at 12:47 pm

    Can you add some protein powder to up the protein content? Swap out a tbsp of coconut flour for protein powder?

    Reply
    • Natalie says

      January 16, 2019 at 4:24 pm

      Sure, great idea! You could swap a couple of tbsp of coconut flour for protein powder at least, too much and they may start to taste weird 🙂

      Reply
      • Sarah BR says

        January 16, 2019 at 4:30 pm

        Thank you 👍🏾

        Reply
  3. Brittany Audra @ Audra's Appetite says

    January 17, 2019 at 9:27 am

    I’m amazed you can make homemade dried blueberries in the oven without dehydrating them for hours! I haven’t used coconut flour in too long…but love how cakey these are! Cannot wait to try 🙂

    Reply
    • Natalie says

      January 17, 2019 at 10:55 am

      They aren’t as dry as the ones you buy, but perfect for a recipe like this or even in granola or a granola bar!

      Reply
  4. mara says

    January 17, 2019 at 12:40 pm

    any tips for a different flour. I can’t have coconut?
    what do you recommend I try?
    thanks, looking forward to trying these.
    we also made the coconut bars and they were such a hit!!!
    xo

    Reply
    • Natalie says

      January 17, 2019 at 5:50 pm

      You could try it with almond or oat flour, but you will need quite a bit more (especially with almond!) since both are significantly less absorptive than coconut. They won’t have the same fluffy cake-like texture, but still taste good!

      Reply
  5. Nisha / RainbowPlantLife says

    January 17, 2019 at 5:59 pm

    These seriously remind me of the mini blueberry muffins my mom would buy in bulk packages…but so much better! I love this idea and I cannot wait to try them out to relive my childhood memories (in a healthier way)!

    Reply
    • Natalie says

      January 17, 2019 at 6:08 pm

      Omg I forgot about those but YES! I was obsessed with those as a kid, I think I was subconsciously channeling them here😂

      Reply
  6. alice says

    January 21, 2019 at 3:02 pm

    Just made them and WOOOW, absolute delish! I can’t stop eating them! Thank you for this amazing easy recipe. If I do a big amount of them, how long can I have them in the fridge ? Like 4-5 days?
    Thanks

    ★★★★★

    Reply
    • Natalie says

      January 21, 2019 at 3:38 pm

      YAY!! I am so happy you liked them, and good luck not eating the whole batch by tomorrow haha…sooooo relatable, trust me😆 They will definitely last 4-5 days, much more than a week though and they will start to get too dry.

      Reply
      • alice says

        January 21, 2019 at 3:39 pm

        Fantastic, thank you so much <3

        Reply
  7. Lynae Dufresne says

    January 22, 2019 at 11:21 pm

    These are really amazing.. Made of the dough while waiting for my blueberries… just the dough on its own is really tasty!! and I was out of maple syrup so I used honey instead!!! YUMMM

    Reply
    • Natalie says

      January 23, 2019 at 8:57 am

      Oh totally agree, it has such an amazing taste and texture even without mixins😋 I love it with chocolate chips too! I am so happy you liked them, thanks for the feedback Lynae😊

      Reply
  8. Mk says

    January 23, 2019 at 12:14 pm

    If I make these with peanut butter, will they taste like peanut butter?

    Reply
    • Natalie says

      January 23, 2019 at 12:29 pm

      Yes they will, peanut butter is a pretty strong flavor and there isn’t chocolate or anything else here that’s super strong to cover it. But they’d be delish imo😋

      Reply
  9. Chiara says

    January 23, 2019 at 6:09 pm

    Seem so decadent yet good for you! Can’t wait to make them for my lil nephew… Pretty sure he is going to dig in right away!
    What substitution do you think could work if I wanted to replace maple syrup!? Do you think dates would work in this recipe somehow?! Thanks for sharing the recipe 😊

    Reply
    • Natalie says

      January 24, 2019 at 8:59 am

      If you wanted a date-sweetened version, try this recipe but with the dried blueberries added: https://www.feastingonfruit.com/2-ingredient-no-bake-cake-bites/ I hope he (and you!) loves them😊

      Reply
  10. Kelsey says

    February 11, 2019 at 5:24 pm

    I used sunflower seed butter that was sugar and salt free and I would definitely recommend peanut butter or almond butter. The applesauce added an odd tang to a flavor that was seemingly empty. I tried adding mulberries, cinnamon, and ultimately cacao nibs but still these bites are not as good as I had hoped.

    I also burned my first batch of blueberries by keeping them in for 40 minutes. The second time I used a Silpat and put them in for 20 minutes, busted the berries after 20 minutes with a fork, turned off the oven and let them sit all day. They were chewy but still not as good as dried from store.

    Wanted to love these more than I did.

    ★★

    Reply
    • Natalie says

      February 11, 2019 at 5:59 pm

      Sorry they didn’t work out for you! This is one of my personal faves, but everyone has different tastes 🙂

      Reply
  11. Katie says

    February 13, 2019 at 7:29 pm

    Could I use frozen blueberries for these?

    Reply
    • Katie says

      February 13, 2019 at 7:38 pm

      Also, I like to use fruit sweeteners when ever possible. Do you think dates would work well in this recipe? I realize I’d have to adjust the liquid amounts, but what do you think about the flavor profile aspect?

      Reply
      • Katie says

        February 13, 2019 at 7:45 pm

        So sorry, just realized you already answered this question!

        Reply
    • Natalie says

      February 14, 2019 at 10:14 am

      I think you found your answer about swapping in the dates, and I don’t recommend frozen blueberries here because as they defrost they will get really juicy and the balls won’t hold together very well. Sorry!

      Reply
      • Katie says

        February 14, 2019 at 10:26 am

        Hi,
        I meant, could you dry frozen blueberries vs. fresh?

        Reply
        • Natalie says

          February 14, 2019 at 2:52 pm

          Oh like freeze dried? Yes, that would work!

          Reply
  12. Katie says

    March 14, 2019 at 11:25 am

    I’ve made this several times with various adaptions.
    First, blueberries are not in season here, so I used frozen berries, following the same steps to dehydrate them.
    I’ve made this with maple syrup, as well as swapping the maple syrup out for 1/3 c. of dates, and most recently, with a few drops of stevia instead. Absolutely delicious all three ways.

    ★★★★★

    Reply
    • Natalie says

      March 14, 2019 at 3:11 pm

      I am so happy you liked these, they are one of my fave easy little snacks to have around! And thank you for sharing all your trials, good to know they work with other sweeteners too😊

      Reply
  13. Unity says

    March 15, 2019 at 12:24 pm

    What type of sun butter did you use?
    Wanting to know if it needs a butter with added sugar oil or salt to go with the rest of the ingredients.

    Reply
    • Natalie says

      March 15, 2019 at 5:33 pm

      The SunButter I used is just sunflower seeds and salt: https://sunbutter.com/sunbutter-no-sugar-added/

      Reply
  14. Cara says

    April 18, 2019 at 8:23 pm

    So wonderful I really enjoyed these with your green froyo recipe!!! Seriously the best

    ★★★★★

    Reply
    • Natalie says

      April 19, 2019 at 11:40 am

      Whoa what a combo, that sounds amazing together😋😋 So happy you loved them both!

      Reply
  15. lilly says

    May 21, 2019 at 4:52 pm

    can you use frozen blueberries or only fresh.

    Reply
    • Natalie says

      May 21, 2019 at 6:24 pm

      Frozen tend to get REALLY juicy when they defrost/heat up so I don’t recommend them here. Sorry!

      Reply
  16. Ella says

    April 13, 2020 at 2:11 pm

    My first time here….I’ve been recently diagnosed with gluten sensitivity, never baked with other flours such as coconut flour….my question is; you can eat raw coconut or almond flour??

    Reply
    • Natalie says

      April 13, 2020 at 2:30 pm

      Hi Ella and welcome! Yes you can eat both raw, they taste much better raw than regular/wheat flour actually. Coconut flour can take a little getting used to though, so I’d recommend starting with almond its delish!

      Reply
  17. Suzy says

    September 15, 2020 at 10:37 am

    the blueberries lost all flavor after being in the oven. Very disappointed to have lost them, should have gone with the flour less cacao cake.

    Reply
  18. Deb M says

    February 23, 2021 at 9:48 am

    What amount of dried blueberries to use if I use the dried form vs. fresh? Thanks!

    Reply
    • Natalie says

      February 23, 2021 at 9:00 pm

      I’d recommend about 1/3-1/2 cup if you are using dried!

      Reply
      • Deb M says

        February 23, 2021 at 10:40 pm

        Thanks so much!

        Reply

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