I remember baking lemon poppyseed muffins with my grandma as a kid, her apron dusted with flour and the smell of fresh lemons filling the air.
The zesty tang, paired with a hint of crunch from the poppy seeds, felt like pure sunshine in every bite.
Life can be crazy, but baking these muffins makes me feel grounded and reminds me to savor the little things.
Now, I’ve reimagined the recipe to be gluten-free—because everyone deserves a taste of nostalgia without sacrificing their health. These muffins are light, fluffy, and packed with bright flavors, perfect for a quick breakfast or a snack with tea.
Variations and Substitutions
- Dairy-Free: Swap the butter for coconut oil and the Greek yogurt for unsweetened almond yogurt.
- Low Sugar: Use ½ cup of coconut sugar instead of granulated sugar.
- Nutty Twist: Add ¼ cup of almond flour for extra nuttiness.
- Egg-Free: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for a vegan option.
Serving Suggestions
Serve these muffins with a steaming cup of tea or coffee. They’re also great for brunch spreads alongside fresh fruit and a dollop of whipped cream. For storage, keep them in an airtight container at room temperature for up to three days—or freeze for a quick treat later!
Gluten-Free Lemon Poppyseed Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Light, fluffy muffins with a burst of lemony flavor and a hint of crunch from poppy seeds. Perfect for breakfast or an afternoon treat.
Ingredients
Notes
Let the batter rest for 5–10 minutes before baking to hydrate the gluten-free flour. This helps with texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
