Gluten Free Lemon Poppy Seed Muffins

Bright, citrusy, and dotted with poppy seeds, these muffins are the kind of thing that disappears from the counter before they've even fully cooled. A full quarter cup of fresh lemon juice plus two tablespoons of zest means the lemon flavor is bold and real — not that faint, artificial hint you sometimes get from a box mix. Sour cream keeps the crumb tender and moist, which is exactly what you want when baking without traditional wheat flour. The gluten free flour blend does all the heavy lifting here, so there's no complicated multi-flour blending or xanthan gum math to stress over. A simple two-ingredient lemon glaze drizzled over warm muffins takes the whole thing from everyday to bakery-worthy in about thirty seconds. The batch makes 12, so there's plenty to share — or not. Whether you're baking for a brunch spread or just want something bright and satisfying with your morning coffee, these deliver every single time.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →