Blueberry Lemon Poppy Seed Muffins

Moist + soft, with a fresh lemon flavor, sprinkled with poppy seeds and bursting with juicy blueberries, no one will believe these muffins are gluten-free!

- butter - eggs - lemon - poppy seeds - gluten-free all purpose flour with xanthan gum


The sweet + tangy lemon glaze puts them over the top, but they are equally delicious without it.

In a large mixing bowl, add butter and sugar and beat until creamed (well combined and fluffy), about 1-2 minutes.

While the butter and sugar mix, combine flour, baking powder, baking soda, salt, and poppy seeds in a small bowl using a whisk or pastry cutter. Set aside.

To the butter/sugar mixture, add eggs, one at a time, mixing well.

Add vanilla extract, lemon extract, lemon zest, and lemon juice, and mix to combine.

Alternately mix in the flour mix and yogurt, stopping to scrape down the sides and making sure it is well combined.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.