Blueberry-Lemon Muffins (or Scones)

I used the scone/biscuit version and scooped onto cookie sheet to make these.The golden color came from fresh eggs! 

I have always considered pastries for breakfast as a treat, something that I would maybe only do on vacation or a business trip. Unfortunately, after I have eaten them and got my one minute of pleasure, a bit later I fall into a slum from all of the sugar and need to go take a nap.  Not a good choice for breakfast with 6-8 hours of training left for the day.  If hotels only served these muffins for breakfast, how much more productive would our business trips be!?!?  The problems of the world solved with a simple recipe!  

Using a muffin pan.  The original recipe has a muffin or cake like texture.

I have been debating on what to call this recipe.  Is it a scone?  A muffin? A cupcake?  A biscuit?  They are not too sweet so it’s not like dessert but something with just enough sweetness to go with your morning coffee.  I gave 2 different options that give you 2 slightly different textures.  The original recipe is more like a muffin, cupcake texture while the other version produces a product closer to that of a biscuit or scone. So I have decided you can call it what you like depending on the type of baking pan and which version you use.  I made some in a muffin pan, in a muffin top pan as well as scooped out on a cookie sheet and called them biscuits or scones.  They would be beautiful in a scone pan. Whatever you call them, they are great for a snack, for a quick breakfast or light dessert!  Serve warm with butter, cream cheese or lightly sweetened whipped heavy cream and you’ve got yourself a treat!   I was also impressed that after they cooled, the texture continued to change and become more muffin like, which I LOVE!!

I just love blueberries!!!  I used freeze dried blueberries for a couple of reasons.  First of all, blueberries are not in season right now. I can’t wait till my mother-in-law’s bushes are loaded with fresh blueberries, it won’t be long!  Also, if you use fresh blueberries in this recipe, you will have extra moisture which will make the scones mushy, which is what I am trying to avoid.  If you use dehydrated blueberries, you are getting lots of fructose (sugar) and also added sugars such as high fructose corn syrup.  So the best option is freeze dried.  You get the blueberry taste without the added sugar and mushiness!  These are the secret to these perfect blueberry muffins! Just be sure to add the freeze dried blueberries at the end or you will have blue batter.  It won’t affect the taste but just not as pretty! If that happens, I am sure the kids will love the little Smurf Muffins. 

I topped some with chopped nuts before going into oven and I liked the contrast in texture.  For the dairy free version, I added some ground up unsweetened coconut flakes that I sweetened with just a bit with stevia.  Next time I will try putting the flakes on top of scones before going in oven.As I mentioned, you can use a variety of pans for this recipe.  The first batch I just used a standard ice cream scoop to measure out the batter and a standard muffin tin that I lubed with butter.  I cooked them about 20-22 minutes.  The next batch I used the same scoop but I used muffin top pan and only had to cook them 12-14 minutes.  To make scones/biscuits, I scooped out the dough onto a cookie sheet and baked for around 20-22 minutes.  Mini muffins would be a great option too!

I love my muffin top pan!

I love my muffin top pan!

Also, you can add a little extra zest for more lemon flavor without the extra liquid from the juice.  Taste the batter and adjust it to your sweetness level and lemon level!  For me, these are the perfect amount of sweetness.  I can’t wait to make these again with our fresh lemons in the fall!

Note for making Scones:  Add an additional 2 tbsp of almond flour and 1 additional tablespoon of coconut flour to dry ingredients.   Then scoop out onto cookie sheet and bake for about 20-22 minutes. 

***Dairy free version: Use 1/3 cup coconut milk instead of sour cream and 2 tbsp of coconut oil instead of butter. The dairy free version taste just as good as the regular recipe! I did omit the lemon zest in the dairy free version.  

Optional topping: Serve  with Whipped Coconut milk sweetened slightly with stevia and vanilla. 

Blueberry-Lemon Muffins (or Scones)

Makes about 8 Muffins or Scones (See Note for Scones) 

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    • 1 cup plus 2 tbsp. almond flour 
    • 2 tbsp. flax meal (or extra almond flour)
    • 2 tbsp. coconut flour
    • 1-1/2 tsp/ baking soda
    • 1/2 tsp. Stevia Select Stevia or sweetener of choice, to taste
    • 2 tbsp. melted butter (I use salted) (or coconut oil for dairy-free)
    • 3 eggs, well beaten
    • 1 -1/2 tsp. vanilla
    • 1 tbsp. plus 1 tsp lemon juice
    • Zest of one large lemon
    • 1/3 cup sour cream or heavy cream (or coconut milk for dairy-free)
    • 2/3 cup of freeze dried blueberries (or fresh blueberries) 
    • Optional:  Chopped pecans or unsweetened coconut on top
  1. Preheat oven to 350 degrees F. In a medium bowl, xix dry ingredients. Add wet ingredients (everything else except blueberries) and mix well.  Taste for sweetness and for lemon flavor and adjust if needed (add a bit more stevia or zest). Gently fold in blueberries.  Don't over mix or batter will be blue. 

    If using a muffin top pan, use ice cream scoop and portion out 8 muffin tops and bake for 12-14 minutes or until toothpick inserted in the center comes out clean.

    If using a muffin pan or cookie sheet, also portion out 8 muffins and bake around 20-25 minutes or until toothpick inserted in the center comes out clean.

  1. 1 Blueberry-Lemon Scone: About 6 carbs
  2. Starbucks Blueberry Scone: 65 grams carbs!!!
Satisfying Eats
cookbook collage 3-5-14



  1. says

    Thanks for all of your great recipes! Can I make the scones without the flax meal? I've used it before and (to me) it has a very slight fishy taste. Do you think this recipe would work without it? Thanks so much.

  2. says

    im assuming there is a difference between frozen and freeze dried berries ? i dont think ive ever seen them. scone version look yummy … and less likely to be undercooked … which can be tricky with almond flour based muffins .

  3. says

    So sorry if this question is silly to experienced cooks, but I am NOT one and I have never used freeze-dried fruits before. Do you rehydrate them? If so, would you still measure 2/3 cup before rehydration? Thanks!

  4. says

    @Capercop, I apologize, I am just now seeing your commment! ;-( Frozen berries will be fully hydrated, actually with more moisture than fresh. Freeze dried berries, just have all the moisture taken out, but without any sugar and they are pretty hard so they do well in baking. When using frozen or even fresh berries, some of the moisture will cook out and make dough and final product soft. This won't happen with freeze dried and you get all the flavor.@regina, great question. Do not dehydrate the berries, just measure them dry and add at very end before baking. This will help your end product not be mushy from using frozen or fresh berries. Hope this helps!

  5. Kate says

    I made a double batch of this recipe last weekend. I followed the recipe (only doubled) as shown except for the Kal Stevia, I used less than 1/4 tsp for the double batch. After previously making some cookie recipes from your book I purchased I found that I don’t need nearly as much sweetener. Even with using less than 1/2 what the recipes call for I can’t get past the bitter after taste Kal Stevia leaves. Am I doing something wrong that it tastes so strong?

    • says

      Kate, the only thing I recommend is ALWAYS trying the batter before you bake it. Good thing you used less. Some people’s pallet are just more sensative to the taste of stevia. Be sure to test a bit in the microwave, that will tell you what the final product will taste like. If you find after using 1/2 of what is called for and he BATTER still taste bitter, you can correct it by adding another sweetener and then adjust it for the next time. Does that make sense?? Let me know if you have any more questions. Hope this helps!

  6. Peggy says


    Question from a European over here… How much grams are in your cups in the recipe? We don’t use cups in the Netherlands, so I have no idea what to aim for.



  7. Amelia says

    what is a good substitute for almond flour? I started eating wheat free about a month ago and I am pretty creative but so many recipes call for almond flour. I am allergic to almonds. Coconut flour?

    • satisfyingeats says

      Amelia, for recipes that call for almond flour you can also use ground sunflower and pumpkin seeds. This will work for most recipes. I would not substitute coconut flour, it is much more fibrous that nut or seed flours and requires more moisture.

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