These Mini Blueberry Maple Galettes pack everything you love about pie into hand-sized, muffin-pan cuties. The crust is flaky and buttery, the filling is plump and glossy from maple syrup, and a tiny hit of vinegar or lemon keeps the sweetness bright. They are simple to assemble, forgiving to bake, and a joy to share.

They Disappear Faster Than I Can Make Them.

Blueberry season turns me into a kid again. I bring home more berries than any one household needs, then bake these minis so I can gift a few and keep a few. The rustic pastry is my forever crust, half butter and half shortening for layers that shatter and melt. I build each galette right in a muffin pan, which means tidy edges and fewer leaks.

A splash of raspberry vinegar was a pantry whim that stuck. It hides in the background, waking up the maple and the berries without announcing itself. No vinegar, no problem. Lemon works beautifully.

My favorite way to serve them:

  • Barely warm with a scoop of vanilla or coconut ice cream.
  • Room temp with a dusting of powdered sugar.
  • Cold from the fridge with hot coffee.

Key Ingredients

  • All-purpose flour — Structure for a crust that holds layers.
  • Granulated sugar + salt — Balanced flavor in the dough.
  • Cold unsalted butter — Flavor and flake. Use vegan margarine for dairy-free.
  • Vegetable shortening — Extra tenderness and lift.
  • Ice water — Brings the dough together without warming it.
  • Blueberries — Fresh is ideal. Frozen works, keep them unthawed.
  • Maple syrup — Deep sweetness that loves blueberries.
  • Powdered sugar — Subtle sweetness without grit.
  • Cornstarch — Sets the juices so the bottoms stay crisp. Arrowroot works too.
  • Cinnamon + nutmeg + pinch of salt — Gentle warmth and balance.
  • Raspberry vinegar or lemon juice — Brightens the filling.

How to Make Mini Blueberry Maple Galettes

Mini Blueberry Maple Galettes: A Tasty Seasonal Treat

1) Make the Dough

  1. Whisk flour, sugar, and salt.
  2. Cut in shortening until sandy with pea bits.
  3. Cut in cold butter, leaving visible specks.
  4. Sprinkle in ice water a little at a time, tossing with a fork until the dough presses together when pinched.
  5. Divide into two discs. Wrap and chill until firm.

2) Mix the Filling

  1. Toss blueberries with maple syrup, powdered sugar, cornstarch, spices, salt, and vinegar or lemon.
  2. Let sit a few minutes while you roll the dough. Juices will gloss over the berries.

3) Roll, Cut, and Line

  1. Roll one dough disc between plastic wrap to a thin, even sheet.
  2. Cut circles large enough to line the muffin cups with a small rim above the edge.
  3. Ease dough into six cups. Chill the pan while you roll the second disc and line the remaining cups.

4) Fill and Top

  1. Heap the berry mixture into each shell. Pile it high for a generous dome.
  2. Optionally add a small patch of dough on top for a rustic cap and a little extra flake.
  3. Chill the pan briefly while the oven preheats.

5) Bake and Cool

  1. Preheat to 400°F (200°C). Place the pan in the oven, then immediately lower to 350°F (175°C).
  2. Bake until the edges are deep golden and the filling is bubbling, usually 35 to 40 minutes.
  3. Cool in the pan for 5 minutes, then twist each galette gently to release any stuck syrup and lift to a rack. Cool to set the juices.

Common Mistakes (And Fixes)

  • Tough crust: Overworked dough. Stop mixing once it holds together and keep it cold.
  • Soggy bottoms: Not enough starch or underbaked centers. Use the full thickener and bake until the filling bubbles.
  • Leaky edges: Overfilling or warm dough. Leave a small rim and chill before baking.
  • Greasy dough: Too much water or warm fats. Add water sparingly and move fast.
  • Stuck pies: Syrup glued to the pan. Twist gently while warm, then lift to a rack.

Mini Blueberry Maple Galettes FAQS

Can I use frozen blueberries?

Yes. Do not thaw. Toss with the other filling ingredients and add a little extra starch if they are icy.

How do I keep the bottoms crisp?

Use enough starch, bake until the filling bubbles, and cool on a wire rack so steam can escape.

Can I make one large galette instead?

Absolutely. Roll a single circle, pile the fruit in the center, fold the edges, and bake until deeply golden and bubbling.

Is the vinegar essential?

No. Lemon juice gives the same bright lift. Use what you have.

Can I use store-bought crust?

Yes. Keep it cold and handle lightly. The muffin-pan method still works great.

Print Recipe Save it for later

Mini Blueberry Maple Galettes

Adorable individual blueberry pies sweetened with maple syrup and brightened with a splash of raspberry vinegar (or lemon). A forgiving, ultra-flaky crust (half butter, half shortening) makes these perfect for beginners—and easy to keep vegan with plant butter.
Prep Time50 minutes
Cook Time40 minutes
Total Time1 hour 30 minutes
Course: Baked Goods, Dessert
Cuisine: American
Keyword: Blueberry, Galette, Maple Syrup, Mini Pies
Servings: 12 mini galettes
Calories: 289kcal

Ingredients

For the crust

  • 2 1/2 cups all-purpose flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1/2 cup vegetable shortening
  • 1/2 cup cold unsalted butter sub vegan baking sticks for dairy-free
  • 6–7 Tbsp ice water as needed

For the filling

  • 4 cups blueberries
  • 1/3 cup maple syrup
  • 2 Tbsp powdered sugar
  • 1 Tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 pinch salt
  • 2 tsp raspberry vinegar or lemon juice

Instructions

  • Make the crust: In a large bowl whisk flour, sugar, and salt. Keep everything cold and work quickly.
  • Work shortening into the flour with fingertips (or a pastry blender) until the mixture looks sandy with pea-size bits.
  • Cut butter into tablespoon-sized chunks; work into flour until sandy with some pea-size pieces remaining.
  • Sprinkle in 3 Tbsp ice water and toss with a fork. Add 3 more Tbsp and toss again until dough holds when pressed. Add up to 1 more Tbsp if needed; do not knead.
  • Divide dough in half, press each into a disc, wrap, and refrigerate at least 30 minutes.
  • Make the filling: In a bowl, toss blueberries with maple syrup, powdered sugar, cornstarch, cinnamon, nutmeg, salt, and vinegar/lemon.
  • Form the galettes: Heat oven to 400°F (200°C) and generously oil a muffin pan. Roll first dough disc between two sheets of plastic wrap to 1/8″ thick. Cut 4.5″ circles and fit into 6 muffin cups, crimping as needed. Chill pan while you roll the second disc to line the remaining 6 cups.
  • Fill each cup with a heaping 1/4 cup blueberry mixture (mounded but not overflowing). Optionally add a small dough piece on top for a rustic “lid.”
  • Place in oven and immediately reduce heat to 350°F (175°C). Bake 35–40 minutes, until crust edges are golden and filling bubbles.
  • Cool 5 minutes in pan. Twist gently to release any stuck juices, lift out, and cool on a wire rack. Serve warm or at room temperature.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Pastry blender or hands
  • Rolling Pin
  • Plastic wrap
  • Muffin pan
  • Wire cooling rack
  • Small bowl

Notes

For vegan crust, replace butter with vegan baking sticks (e.g., Earth Balance). Keep dough cold and handle as little as possible for maximum flakiness. You can leave tops open like tarts or add a small decorative dough piece.

Nutrition

Calories: 289kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1.4mg

Similar Posts