Preheat oven to 350. Mix all the dry ingredients in a medium mixing bowl.
Gently stir blueberries into mixed batter, stirring minimally. See note if you are using frozen blueberries.
Cook at 350 for 30 minutes if making an 8x8 scone, or 15-18 minutes if baking muffins.
*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.
**For subtle lemon flavor, 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.