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!

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…

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.

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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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!



  • 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*


  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.


*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.


  • 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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