Blueberry brie bites are mini pies of blueberry baked brie for a beautifully easy finger food. Sweet blueberries are prepared with maple syrup, cinnamon, and orange, then spooned over soft brie cheese in prepared mini pie shells. Ready in minutes with just a couple ingredients, this blueberry brie appetizer is sure to become a favorite.
Why you will love this recipe
Who doesn’t love blueberry baked brie? Sweet juicy blueberries enhanced with maple, cinnamon, and orange, baked over creamy mild brie cheese. Packed in cute little pie crusts, blueberry brie bites are impressive and delicious.
About the ingredients
All the ingredients listed in the recipe card below are standard fare. Find the brie with the other fancy cheeses, usually near the deli section of the grocery store. The prepared pie crusts are normally near the dairy section with the refrigerated biscuits.
- Using a nonstick muffin tin is best to ensure that these delicate pie bites wont stick in the tin.
- It is best to use a dull dinner knife to gently pry these bites out of the pan.
- Be sure to allow these to cool before eating! These are scorching hot inside when they come out of the oven.
- If a biscuit cutter is not available, a glass works just as well to cut the rounds from the dough.
- Let the dough sit out to soften for 10 minutes or so before unrolling.
Yes they can be made in advance. Just wait for them to cool, then store in a sealed container in a refrigerator. To take the chill off and re-crisp the crust, it is best to use an air fryer.
Yes. Put in a sealed container in a single layer and freeze for up to 2 weeks. Thaw at room temperature for a couple hours or in a refrigerator overnight.
If you are not a fan of brie or if it is not available, white cheddar cheese or fontina can be substituted. Cream cheese could be used as well.
Blueberry Brie Bites
- Preheat oven to 425°F. Spray the tins of a nonstick mini muffin pan (see Notes) with cooking spray.
- In a small saucepan, add the blueberries, syrup, cinnamon, orange zest, and salt. Simmer, stirring regularly, until the blueberries are softened. Remove from the heat.
- Use a
3-inch biscuit cutterto cut 12 rounds from the dough. Alternatively, a ~3-inch wide glass can be used. Gently press each round into a mini muffin tin.
- Put a bite of brie into each pie shell. Top each with blueberries (see Notes) taking care not to overfill (note, then filling will bubble up a bit while cooking).
- Bake at 425°F for 20-25 minutes until pie shells are golden crisp.
- Once cool enough to handle, use a dinner knife to gently lift the pie bites from the muffin pan.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.