Meet our go-to favorite blueberry recipe – Paleo Lemon Blueberry Muffins or Scones. They are 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! 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.
Paleo Muffins in your Lunchbox
We make muffins every week for my kid’s lunchboxes or after-school snacks. Generally, they are more budget-friendly than most store-bought gluten-free muffins or granola bars. Plus, I love being able to actively chose what ingredients go into my kiddos!
I double batch my muffins and then freeze them in single-serve Glad or Ziplock reusable containers, like these from Target. There they are good for a few months, and my kids can put them into their lunches without getting smooshed. Also, the reusable containers prevent them from getting smushed.
Other Paleo Muffins you might love:
- Chocolate Paleo Muffins
- Paleo Birthday Muffins
- Paleo Chocolate Chip Muffins
- Paleo Blueberry Lemon Scones or Muffins
- Flourless Chunky Monkey Muffins
- Flourless Chocolate Muffins
- Paleo Cinnamon Roll Muffins
These are the ingredients for the muffins as written, but please see the note if you are looking for a nut-free or keto option, as those ingredients will vary!
- Almond flour – I use “super-fine” almond flour to get the best texture. I like this one from Blue Diamond I can get at Sam’s Club or Amazon.
- Tapioca flour – Tapioca flour helps the texture of these muffins not be so coarse. I recommend it over arrowroot, if you can. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here.
- Baking powder
- Salt – Just basic iodized salt here!
- Extra light tasting olive oil – This is an olive oil that doesn’t have the heavy “olive” flavor. Be sure to look for “extra light tasting” on the bottle. I can find it at most of my local grocery stores. Or you can use melted coconut oil, melted first then measured.
- Maple syrup – Use 100% pure maple syrup to keep this paleo. You can also use honey.
- Lemon extract – I found mine in the baking aisle with the other extracts. Can’t find it or don’t want buy it? You can also use vanilla extract with lemon zest.
- Blueberries – I recommend fresh! You can use frozen, but they will turn your muffins purple, lol.
Paleo Blueberry Lemon Scone or Muffins
- 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 recommended, 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
- Preheat oven to 350. Mix all the dry ingredients in a medium mixing bowl.
- In a separate small bowl, mix together wet ingredients. Add wet ingredients into dry and stir until just combined.
- Gently stir blueberries into mixed batter, stirring minimally. See note if you are using frozen blueberries.
- 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.
- Cook at 350 for 30 minutes if making an 8x8 scone, or 15-18 minutes if baking muffins.