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Paleo Blueberry Lemon Scones or Muffins - easy muffins with simple ingredients and no refined sugar. Great for breakfasts or lunch boxes!

Meet our go-to favorite blueberry recipe – Paleo Lemon Blueberry Scone. It’s gluten-free, dairy-free, and kid approved. Make it in a scone shape, or in muffin sizes for lunch boxes. And, as is the goal with my recipes – it’s easy and made with 8 ingredients you might already have on hand! #winning They also freeze great as a make ahead! Don’t like or have lemon extract? Just use the same amount of vanilla extract + the zest from one lemon instead.

 

5 from 12 votes
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Paleo Blueberry Lemon Scone or Muffins

Servings 12 muffins
Author Autumn @wholefoodfor7

Ingredients

  • 1 1/3 cups almond flour see notes for nut free option!
  • 1/4 cup tapioca or arrowroot flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup blueberries fresh or frozen, see notes*
  • 1/4 cup oil light tasting olive oil or melted coconut oil
  • 3 tablespoons maple syrup or honey
  • 1 1/2 teaspoon lemon extract** or vanilla extract + the zest from one medium lemon
  • 1 egg

Instructions

  1. Preheat oven to 350. Mix all the dry ingredients in a medium mixing bowl.

  2. In a separate small bowl, mix together wet ingredients. Add wet ingredients into dry and stir until just combined.
  3. Gently stir blueberries into mixed batter, stirring minimally. See note if you are using frozen blueberries.

  4. Line an 8x8 circle cake pan with parchment paper OR line muffin tins with muffin wrappers (makes about 9 muffins). Pour batter into prepared pan.
  5. Cook at 350 for 30 minutes if making an 8x8 scone, or 15-18 minutes if baking muffins.

Recipe Notes

*If you want the prettiest looking muffins, use fresh blueberries. They won't "bleed" blue/purple into your batter creating streaks. But, if you are using frozen blueberries, minimize the streaks by tossing the 1 cup blueberries with and additional 1 tablespoon tapioca flour. This coating also helps them from sinking to the bottom of the batter. Then, very gently stir in the flour coated frozen berries into batter. This will result in less blue streaks from the frozen blueberries.
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**For subtle lemon flavor or if you don't have lemon extract, use just lemon extract OR vanilla extract + lemon zest as written. If you love lemon flavor like I do, use both lemon extract and the zest of one lemon.
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NUT-FREE VARIATION - Instead of the almond flour + tapioca/arrowroot flour use ONLY 3/4 cup cassava flour + an additional 1/4 cup oil. This will yield slightly less batter but the right consistency.

28 Comments

  1. 5 stars
    Great recipe! I made the cassava version and used 1/2 unsweetened applesauce instead of the extra 1/4 oil suggestion. Thank you!

    Reply
    • I’m so happy you enjoyed them and great to know that the applesauce was a successful swap. Thank you!

      Reply
  2. 5 stars
    These are great! Made these as a muffin. My husband and kids loved them too! Easy as always. I will be making these again soon.

    Reply
    • Happy your family enjoyed these, thank you!

      Reply
  3. 5 stars
    This has been on repeat in my house! I love the note/tip about frozen blueberries. I used vanilla extract and lemon zest and my house smelled delicious

    Reply
    • Wahoo that this has been one you can’t stop making! Thank you!

      Reply
  4. 5 stars
    I made the scone version. This happened to be my first time making a scone, so I wasn’t sure what to expect… It was so yummy! I used fresh blueberries, coconut oil, the zest of one lemon, and lemon extract. The fresh, sweet blueberries and the tart lemon was a perfect, bright balance. I was also happy with the texture- it wasn’t at all the dense/grainy feel that you sometimes find with gf/df recipes. I will definitely add this recipe to the rotation!

    Reply
    • Wahoo! I’m so happy this was such a successful and delicious first scone experience. Thank you!

      Reply
  5. 5 stars
    I adore these muffins and so super easy to make. I have made these many times and I decided to make a batch to bring into work- I work in retail. Everyone absolutely loved these and asked me for the recipe. They were so shocked that these are gluten, dairy and egg free! You must make these- trust me, you will not be disappointed!!!

    Reply
    • That’s so wonderful that they were a hit and the kind of recipe people ask for! Thank you!

      Reply
  6. 5 stars
    Easy and delicious! It’s a great way to start my morning with these yummy muffins!

    Reply
    • Hooray for easy tasty wins! Thank you!

      Reply
  7. 5 stars
    Such an easy go to morning recipe. I’m a teacher but I can bake a batch in the morning in time for my kids to eat them and we all head to school.

    Reply
    • I’m so happy your family loves these! Glad that they can come together quickly before school. Thank you!

      Reply
  8. 5 stars
    These are amazing! How do you recommend storing them?

    Reply
    • Thank you, so happy you enjoyed them! We store them on the counter or in the fridge for a few days. If we want longer term, we just throw them in the freezer for up to 3 months (freeze in a single layer, then all together in a sealed container or bag once frozen). Once frozen, easily thawed in the microwave or on the counter. Freezing is also a great way to help them hold up in lunch boxes!

      Reply
  9. These look delicious! Can you suggest any good substitutions for the almond flour? We have some allergies in my house. Thanks!

    Reply
    • Apologies for the delayed response as I pondered this one. I would recommend using the nut-free recipe for my chocolate chip muffins and subbing in blueberries instead of chocolate chips and lemon extract instead of the vanilla to get a similar flavor that is nut-free. Not the same scone texture, more of a soft muffin texture, but it works and we enjoyed it that way! Hope that helps!

      Reply
  10. 5 stars
    I think these scones are the first “Wholefoodfor7” recipe I ever made! I have been hooked ever since; thank you for all of your wonderful recipes and posts!

    Reply
    • So happy these were a delicious introduction to my recipes, thank you!

      Reply
  11. 5 stars
    I have yet to try one of Autumn’s recipes that my family doesn’t love! I made this recipe for my son’s 1st birthday, as I wanted to make a treat, but wanted it to be free of any processed or refined sugars. Everyone loved it! I put it in a cake pan and served it as a cake, but have made the recipe since and done it in muffin tins. Easy to make and full of flavor – such a great ‘treat’ that you can feel good about serving your family :).

    Reply
    • Aw, I love that this was a part of your son’s birthday situation! That’s so sweet. Thank you!

      Reply
  12. Hands down my favorite muffin recipe.

    Reply
    • I’m so happy this is a favorite! Thank you!

      Reply
  13. 5 stars
    These are the absolute best. They are easy to make and very tasty! They don’t last long at my house. My family loves them!

    Reply
    • So happy these were an easy family win, thank you!

      Reply
  14. 5 stars
    This recipe has become the inspiration for me feeling confident in branching out and trying to make seasonal muffins and scones year round! The first batch I made of these scones might still be my favorite, though. Great texture!

    Reply
    • I love that this encouraged you to be creative in the kitchen, good for you! And thank you!

      Reply

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