Mini Blueberry Pies
These Mini Blueberry Pies come together easily with just two ingredients and a muffin tin. Sweet blueberry filling is baked into soft cinnamon roll crusts for a handheld dessert that’s big on flavor and simple to make.
Easy Blueberry Mini Pies
It’s no secret that I love easy desserts that come together with minimal ingredients, and these muffin tin blueberry pies check both of those boxes. They’re made with just a tube of cinnamon rolls and a can of blueberry pie filling. I’ve made almost this exact same recipe before with my Mini Peach Pies and Cinnamon Roll Apple Pies, but the blueberry version might be my favorite.
This is also one of those recipes I love making with my nieces and nephews. They get a kick out of pressing the cinnamon rolls into the muffin tin and spooning in the filling. It’s simple enough for little hands to help, but it still feels like real baking. Whether we’re snacking on them right out of the oven or bringing a batch to share, these mini pies always disappear fast.
Ingredients
- Cinnamon rolls – These serve as the crust for the mini pies.
- Blueberry pie filling – This provides the juicy, fruity center.
Making the Mini Blueberry Pies in Muffin Tins
- Prep – Preheat oven to 375 degrees F and grease a muffin tin.
- Flatten the cinnamon rolls – Press each cinnamon roll into a circle and place in muffin cups.
- Add the blueberry filling – Spoon filling into each crust, filling about 3/4 of the way.
- Bake – Bake 13 to 15 minutes until golden and bubbly.
5. Cool – Let cool for 5 minutes in the pan before transferring them to a wire rack.
6. Drizzle – Drizzle with the cinnamon roll icing before serving.
Variations and Substitutions
- Use different pie fillings – Swap the blueberry pie filling with cherry, apple, or peach for an easy flavor twist.
- Add fresh fruit – Mix a few fresh blueberries into the pie filling before spooning it into the crusts for added texture and brightness.
- Add a crumble topping – Sprinkle a quick streusel (made with brown sugar, flour, and butter) on top before baking for extra crunch.
- Use pie crust instead of cinnamon rolls – Cut refrigerated pie dough into 4-inch circles and press into the muffin tin for a more traditional mini pie base. Bake time may be a few minutes longer.the cinnamon roll icing before serving.
Tips for Success
- Grease the muffin tin well – Even with nonstick pans, a light coating of spray or butter helps the pies release cleanly.
- Don’t overfill the cups – Fill each crust about 3/4 full to prevent the filling from bubbling over while baking.
- Cool before removing – Let the pies rest in the tin for about 5 minutes so they firm up slightly. However, don’t let them cool completely in the pan, as this may cause them to stick. Remove while still warm for easier release and better texture.
Storage
Store in an airtight container for up to 3 days.
Freeze in a single layer until solid, then transfer to a freezer bag or container for storage. Store for up to 3 months. Thaw at room temperature before serving.
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Mini Blueberry Pies Recipe
Ingredients
- 1 (12.4 ounces) tube cinnamon rolls (8-count)
- 1 (21 ounces) can blueberry pie filling
Instructions
- Preheat oven to 375 degrees F and grease a muffin tin.
- Press each cinnamon roll into a flat circle and place in the muffin cups.
- Spoon blueberry pie filling into each crust, filling about 3/4 of the way.
- Bake for 13 to 15 minutes or until golden and bubbly.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Drizzle with the icing from the cinnamon rolls before serving.
Notes
- Store in an airtight container for up to 3 days.
- Freeze in a single layer until solid, then transfer to a freezer bag or container for storage. Store for up to 3 months. Thaw at room temperature before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.