Gluten free Lemon Poppyseed Muffins

These lemon poppyseed muffins have a bright, lemony flavour and a slight crunch thanks to the poppyseeds. They are quick to mix together and store well in the freezer so you can always have some on hand.

A note on some of the ingredients:

Gluten free flour blend: I have only made these lemon poppyseed muffins using Bob’s Red Mill 1:1 gluten free flour blend (the blue bag). I also always weigh out my flour to ensure the recipe turns out the same every time. If you do not have a kitchen scale it is best to measure the flour using the “fluff and scoop” method. Fluff the flour up with a fork and then scoop it into the measuring cup. Level off the cup with the back of a knife or another flat edge.

Vegan butter: I prefer to use Becel plant based butter sticks when I am baking. Each stick is a half cup which makes measuring easy. The butter should be room temperature so you do have to leave it on the counter for about an hour before making the muffins.

Lemons: While leaving the butter on the counter, also leave the lemons. You will need two lemons for this recipe for zest. Depending on the size of the lemons you may only need one for the fresh lemon juice. Having the lemons at room temperature make them much easier to juice.

Non dairy milk: I use soy milk when baking so that the baked goods are nut free and can be sent to school. You can use any non-dairy milk in this recipe, as long as it’s unflavored. Adding lemon juice to the milk it turns it into non dairy buttermilk, this makes the muffins light and fluffy.

How the muffins are made:

Preheat your oven to 365°F and line a 12 cup muffin tin with liners.

In a large bowl, or the bowl of a stand mixer, add in the flour, sugar, baking powder, baking soda, salt, poppyseeds, lemon zest and softened butter.

Combine everything either by hand or with a mixer on low until it resembles wet sand.

While the dry ingredients and butter are mixing, measure out the wet ingredients into a large measuring cup. While the stand mixer is running, slowly pour in the wet ingredients. Mix until no dry patches are left. I prefer to stop the mixer just before everything is fully combined and finish stirring by hand. Be careful not to over mix or the muffins will fall when they come out of the oven. The batter should be like thick pancake batter.

Scoop the batter into the prepared muffin tin and bake them for 18 to 22 minutes. The muffins are done when the tops are lightly browned and a toothpick comes out clean.

Let the lemon poppyseed muffins cool for 5 minutes in the tin and then gently move them to a wire cooling rack. Cool the muffins completely before eating them as this will help the crumb set. Store the muffins in an air tight container on the counter for up to 3 days or in the freezer for up to 3 months.

Enjoy!

Lemon Poppyseed Muffins

Recipe by Jessica Hundeck

0.0 from 0 votes

Soft, sweet muffins with a bright lemon flavour and a slight crunch of poppy seeds. Perfect for breakfast or a snack.

Course: Breakfast, SnacksDifficulty: Beginner

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Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

230

kcal

Total time

30

minutes

Cook Mode

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Ingredients

• 2 cups gluten free flour blend (290g)*

• 1/2 cup + 2 tbsp granulated sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tbsp poppy seeds

• zest of 2 lemons

• 1/2 cup vegan butter, softened

• 1 cup non dairy, unsweetened milk

• 3 tbsp lemon juice

• 1 tsp vanilla extract

Directions

• Preheat the oven to 365°F and line a 12 cup muffin tin with paper liners.
• To the bowl of a stand mixer add the flour, sugar, baking powder, baking soda, salt, poppy seeds, lemon zest and softened butter. Run the stand mixer on low until the butter is incorporated and resembles wet sand.
• In a large measuring cup pour in the milk, lemon juice and vanilla. Slowly add the wet ingredients to the stand mixer and mix just until everything is combined.
• Scoop the batter into the lined muffin tin. Bake the muffins for 18 to 22 minutes or until lightly browned on top and a toothpick comes out clean.
• Let the muffins cool for 5 minutes in the tin until moving them to a wire rack to finish cooling completely.

Notes

• *I use Bob’s Red Mill 1:1 Gluten Free flour in the blue bag and weigh my flour.
• Nutritional information is a rough estimate.
• The muffins will keep in an air tight container for up to 3 days or can be frozen up to 3 months.

Nutrition Facts

• Total number of serves: 12
• Calories: 230kcal
• Carbohydrates: 15.7g
• Protein: 19.5g
• Fat: 9.9g
• Saturated Fat: 1.3g
• Polyunsaturated Fat: 2.6g
• Monounsaturated Fat: 4.7g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 376.4mg
• Potassium: 46.3mg
• Fiber: 0.3g
• Sugar: 11.6g

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