Gluten and Dairy Free Lemon and Poppy Seed Muffins

serves / makes 6 large muffins
20 prep time
20 mins cooking time


I’ve always loved lemon and poppyseed muffins so it was about time I tried to have a go at making these dairy and gluten free. The fresh lemon perfectly compliments the poppy seeds.

Although muffins don’t traditionally have icing I’ve put a lemon icing sugar topping on them.


For the muffins:

For the icing:


  1. Preheat the oven to 200 oC
  2. Mix together the caster sugar, flour, xanthan gum, lemon zest and poppy seeds
  3. Stir in the beaten eggs, soya yoghurt, lemon juice and melted butter
  4. Spoon the batter into lined or greased muffin cases
  5. Bake in the centre of the oven for 20 minutes
  6. Remove from the muffin cases and allow to cool completely before icing
  7. To make the icing, mix together the icing sugar and lemon juice and drizzle over each muffin