These gluten free lemon poppyseed muffins are a delightful treat, combining the bright, refreshing flavour of lemon with the subtle crunch of poppy seeds. Soft, fluffy, and perfectly balanced between sweet and tangy, they make for an ideal breakfast or snack. You’d never guess they’re gluten free—just the right amount of zest in every bite!

Lemony flavour

While looking through other lemon poppyseed muffin recipes, I noticed many were using lemon extracts. Instead, I take a more natural approach by rubbing the lemon zest with sugar before adding it to the batter. This simple technique releases the natural oils in the zest, intensifying both the fragrance and flavour without relying on artificial extracts. It’s a small step that makes a big difference, infusing the muffins with a fresh, vibrant lemon taste in every bite!

If you were wanting to do a lemon loaf instead of muffins, try this recipe.

Ingredients

Lemons are always stocked in my fridge, as well as all the other ingredients making it easy to me to whip up these delicious gluten free lemon poppyseed muffins.

• Bob’s Redmill 1-1 Gluten Free Flour
• Lemons: Both the zest and juice are the star of these muffins. You can see in some of the photos below the zest is all throughout the muffins and in every bite.
• Buttermilk: This is one ingredient that I used to shy away from with recipes because I didn’t want to purchase buttermilk when I just needed a little bit. I discovered buttermilk powder and I can mix some up whenever I need some. You add in the powder with water as per the package and you are ready to use it.
• Baking Powder
• Baking Soda
• Butter
• Sugar
• Eggs
• Vanilla
• Salt
• Poppyseeds

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How to make Gluten free lemon poppyseed muffins

To make these delicious gluten free lemon poppyseed muffins, start by preheating your oven to 400°F (200°C). Melt 113 grams of unsalted butter and let it cool slightly. In a large mixing bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until the mixture becomes fragrant and aromatic. Next, whisk in 2 eggs until the mixture becomes light and fluffy. Add in the lemon juice, melted butter, vanilla and buttermilk.

Now, add the dry ingredients to the wet mixture: Bob’s Red Mill 1-1 Gluten Free Flour, baking pobaking soda, poppyseeds and salt. Stir the ingredients together until just combined.

Prepare your muffin tin with liners and use a large ice cream scoop or spoon to fill each liner almost to the top with the batter. Bake the muffins for 20 minutes, or until they are golden brown on top. Let the muffins cool in the tin until they are warm to the touch, then transfer them to a wire rack to cool completely. Prepare the lemon juice and powdered sugar drizzle. Drizzle on top of the muffins.

Why both baking powder and baking soda?

These gluten free lemon poppyseed muffins use both baking soda and baking powder to achieve the perfect texture. Baking soda helps neutralize the acidity from the buttermilk and lemon juice, giving the muffins a light, tender crumb. Baking powder provides an additional rise, ensuring the muffins are fluffy and airy. The combination of both leavening agents creates a balanced rise and soft texture without compromising the vibrant lemon flavour.

Storing

Muffins are a delicious treat to bake on a Sunday and enjoy all week. You can put the muffins in an airtight container for a couple of days.

The best way to eat the muffin is with a warm cup of tea or a breakfast blend coffee to enhance the flavour of the drink and the muffin.

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Did you make this recipe?

Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.

While I have you here, may I suggest few you try next:

• Gluten Free Beef and Broccoli
• Gluten Free Peach Crisp

Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!