I am a carb-a-holic. A well-balanced breakfast isn’t complete without toast, muffin, scone, or biscuit. As I can no longer consume gluten, I’ve had to modify some of my favorite recipes to suit my new dietary restrictions. My gluten-free lemon poppy seed muffins are so delicious you won’t know they don’t contain all-purpose flour.

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I’ve been working hard to perfect baking, specifically gluten-free baking. As I mentioned before in my previous recipes, gluten-free baking is a bit more tedious. The measurements have to be just right to ensure you’re baked goods aren’t too dry, dense, undercooked, or just plain disgusting.

This recipe called for vegan buttermilk. Here is a simple recipe to assist!

Other recipes:

Gluten-Free Dark Chocolate Cinnamon Bread

Vegan Lemon Buttercream Cupcakes

Vegan Cherry Chocolate Muffins

These muffins are super lemony. I added extra lemon extract, juice, and zest to kick up the pucker factor. Additionally, this was the first time I’d ever worked with poppyseed. Not sure if you know, but poppy seeds have absolutely no taste. Omit if you choose. Lastly, these gluten-free lemon poppy seed muffins contain no dairy. I used oat milk and cane sugar juice as my liquid.

The full recipe is below. Modify it to your liking by simply adding all-purpose flour and whole milk in place of the ingredients I’ve listed.

Thanks for visiting my blog. If you enjoyed this recipe, please share it with your friends and family l, and on social media. If you happen to try out this recipe, please tag me on Instagram or in your stories at @blackallergymama. I’d love to share your creations in my stories with credits to you!