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Paleo Blueberry Lemon Scone or Muffins

Autumn @wholefoodfor7
5 from 12 votes
Servings 12 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 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


  • 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.


*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.
**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.
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.