Grandma’s Blueberry Pie Bombs – Flaky, Juicy, and Full of Nostalgic Sweetness!
My grandma used to make these on rainy afternoons, and the smell alone would gather every cousin in the kitchen. Buttery biscuit dough stuffed with blueberries and cinnamon sugar, baked to golden perfection—every bite was a hug from her warm oven.
Ingredients
- 1 can refrigerated biscuit dough
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- ½ tsp cinnamon
- 2 tbsp softened butter
- ½ cup powdered sugar
- 1–2 tbsp milk (for glaze)
- ½ tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C) and grease a muffin tin.
In a bowl, mix blueberries with sugar and cinnamon.
Flatten each biscuit and spoon some blueberry mixture in the center.
Pinch edges to seal and place seam-side down in the muffin tin.
Brush tops with softened butter.
Bake for 15–18 minutes or until golden and bubbly.
Mix powdered sugar, vanilla, and milk for glaze.
Drizzle glaze over slightly cooled bombs and serve warm.
Nutrition Facts
| Nutrient | Amount Per Bomb |
|---|---|
| Calories | 210 kcal |
| Carbs | 28 g |
| Fat | 9 g |
| Sugar | 12 g |
| Protein | 3 g |
Printable Summary
| Blueberry Pie Bombs Summary | |
|---|---|
| Ingredients | Biscuit dough, blueberries, sugar, cinnamon, butter, powdered sugar, milk, vanilla |
| Instructions | Fill dough with berries, seal, bake until golden, drizzle with glaze, serve warm |
FAQs
Can I use canned blueberry pie filling instead?
Yes! Just reduce added sugar since it’s already sweetened.
Can these be made ahead?
You can prep and refrigerate before baking. Best served fresh.
Can I use puff pastry instead of biscuits?
Absolutely—just adjust baking time and temperature as needed.
How do I store leftovers?
Keep in an airtight container at room temp for 1–2 days or refrigerate for longer freshness.
