Gluten-Free Lemon Poppyseed Muffins

Sit down and kick back with these Gluten-Free Lemon Poppyseed Muffins and a cup of morning joe. These Lemon Poppyseed Muffins are tender, fluffy, and loaded with zesty lemony goodness!

Lemon Poppyseed Muffins

Zing a ling a ling! It’s spring time and we are excited to share with you these delicious Lemon Poppyseed Muffins. These little spring beauties are light, fluffy, moist, and are bursting with delicious lemon tangy flavor. Oooooh so good – I ZEST my case!

Lemon poppyseed muffins are incredibly easy to bake up, and are the perfect breakfast, snack, or treat. Just mix the dry ingredients in one bowl, the wet ingredients in another, and then mix the two together. Easy like Sunday morning!

Dive right into spring and summer with this Gluten-Free Lemon Loaf and these Gluten-Free Lemon Brownies.

Ingredients to make these Lemon Poppyseed Muffins

• 2 cups Bobs Red Mill Gluten-Free 1 to 1 flour blend
• 1/3 cup unsweetened cashew milk
• 1 egg
• 1 1/2 tsp. baking powder
• 2 tbsp. fresh lemon juice
• 3 tbsp. lemon zest
• 1 tsp. vanilla
• 1 cup sugar
• 1/3 cup grapeseed oil
• 1 tbsp. poppyseeds

How to make Gluten-Free Lemon Poppyseed Muffins

These Gluten-Free Lemon Poppyseed Muffins are a breeze to make. Preheat your oven to 350 degrees and line a muffin tin with liners. Add your dry ingredients to a medium bowl, and mix together. Next add your sugar, vanilla, lemon juice, lemon zest, and oil to a large bowl and mix. Now stir in the egg and unsweetened cashew milk. Add the dry ingredients to the wet ingredients and mix until thoroughly combined. Stir in the poppyseeds and scoop batter into prepared muffin tin. Bake in the oven for 20 to 22 minutes, let cool, and enjoy!

Gluten-Free Lemon Poppyseed Muffins

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• Author: Natalie Way
• Total Time: 35
• Yield: 12 1x
• Diet: Gluten Free

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Description

These Lemon Poppyseed Muffins are a delicious and light gluten-free and dairy-free breakfast or snack!

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Ingredients

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• 2 cups Bobs Red Mill Gluten-Free 1 to 1 flour blend
• 1/3 cup unsweetened cashew milk
• 1 egg
• 1 1/2 tsp. baking powder
• 2 tbsp. fresh lemon juice
• 3 tbsp. lemon zest
• 1 tsp. vanilla
• 1 cup sugar
• 1/3 cup grapeseed oil
• 1 tbsp. poppyseeds

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Instructions

1. Preheat oven to 350 degrees and line a muffin tin.
2. In a medium bowl add flour, and baking powder. Mix together until combined.
3. In a large bowl mix together sugar, vanilla, lemon juice, lemon zest, and oil.
4. Stir in egg and cashew milk.
5. Add the dry ingredients to the wet and ingredients and stir until completely mixed in.
6. Stir in poppyseeds.
7. Using a large cookie scoop, scoop batter into prepared muffin tin liners.
8. Place in the oven and bake 20 to 22 minutes.
9. Let cool and enjoy!

• Prep Time: 15
• Cook Time: 20
• Category: american
• Method: bake
• Cuisine: Breakfast

Did you make these Gluten-Free Lemon Poppyseed Muffins? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it! 

We hope you enjoy these ” Gluten-Free Lemon Poppyseed Muffins ” as much as we do! 

Happy Blessed Day!

MORE GLUTEN-FREE RECIPES TO TRY:

• Gluten Free Strawberry Cupcakes
• Gluten Free Blueberry Scones
• Gluten Free Lemon Meringue Cupcakes

Make sure to check out all of our gluten free desserts