Blueberry Crumb Bars

Blueberry Bars

4.7 from 6 reviews

These Healthy Blueberry Bars have all the deliciousness of a blueberry crumb pie without the time needed to actually make one! It uses nutrient-dense almond flour to make the crust and the crumble on top and is packed with anti-oxidant rich blueberries. These bars are gluten-free, dairy-free friendly, and the ultimate summer dessert!



For Crust and Crumble: 

  • 3 cups (288g) almond flour 
  • 2 tablespoons (15 grams) tapioca flour
  • ⅓ cup coconut oil or butter, melted
  • 1/3 cup pure maple syrup (see note)
  • 1/2 teaspoon sea salt

For Blueberry Filling:

  • 4 cups frozen wild blueberries (see note)
  • 2 tablespoons (15 grams) tapioca flour
  • ½ teaspoon cinnamon
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla


  1. Preheat oven to 350ºF and line an 8×8 baking dish with a parchment paper sling.
  2. In a large bowl add almond flour, tapioca, coconut oil (or butter), maple syrup, and sea salt and mix well until it turns into large crumbles. Place ⅔ of the mixture into the bottom of the prepared pan and press down evenly.
  3. Bake in the preheated oven for 10-15 minutes, or until the crust looks nearly all baked. Set aside.
  4. Meanwhile, make the blueberry filling: in a medium saucepan mix together blueberries, tapioca starch, and cinnamon. Then add maple syrup and vanilla and mix well. Cook on medium heat, stirring often, until the filling becomes thick, about 5-8 minutes.
  5. Pour blueberry mixture into parbaked crust and sprinkle the remaining crumble mixture on top and bake for 20-25 minutes, or until the crumble is lightly browned and the filling is bubbling along the edges.
  6. Let cool completely before cutting.


  1. We tested this with two different types of bluebs: fresh blueberries and frozen wild blueberries. They do result in slightly different flavors and textures but both are equally delicious. The fresh blueberries are typically a bit less sweet, and result in a more set-up final texture. The frozen wild blueberries are sweeter and are a bit more juicy. For this recipe, we prefer to use high-quality frozen wild blueberries. Typically store-bought blueberries aren’t as good of quality as the flash-frozen wild ones available year-round. And if you do find great-tasting fresh blueberries, it’s hard not to want to just eat them straight up! Either fruit you choose to use will work here, though. If you do use wild blueberries, you do not have to defrost them before use since the filling is precooked.
  2. This recipe was originally published in 2016, and republished with an updated recipe and new photos in 2020.
  3. Blueberry bars are best eaten with 2 days. Store blueberry bars at room temperature for 1 day, or in the refrigerator for up to 3 days.



Lexi's sharing her top secrets to prepping ahead of time and quick meals!