These lemon and poppy seed muffins 2 ways are not super sweet,  moist and easy to make. The first muffin recipe is a gluten-free vegan option, and the second is spelt flour lemon and poppy seed muffin with eggs. Both these lemon and poppy seed muffins taste delicious. I share my secret to making these muffins moist is the oil and buttermilk.  

Takes = 20 minutes
Bakes = 20 minutes
Makes = 12-16


  • Spelt Flour or Buckwheat flour (or your choice) – 200g  (1 +1/3 cup)
  • Baking powder – 1 tsp
  • Bi Carbonate of Soda – 1 tsp
  • Buttermilk – 200ml oat milk + 1 tbsp of lemon juice (1/3 cup + 1.5 tbsp)
  • Caster Sugar (or coconut sugar works well too) – 150g  (3/4 cup)
  • Flax Eggs/ or Eggs – 2
  • Sunflower Oil or melted butter  – 90ml (1/3 cup + 2 tsp)
  • Poppy Seeds – 40g (1/4 cup)
  • Lemon juice of half of a lemon
  • Zest of one small lemon

Lemon Drizzle Glaze/Icing (optional) enough for 24 muffins

  • Sifted Icing sugar*– 100g (3/4  cup)
  • Lemon juice – 1/4 cup


  1. Pre-heat the oven 180˚C. Prepare your muffin tray, either grease, add paper cases, of baking paper cut into muffin liners.
  2. EGGS – prepare flax eggs 2 tbsp ground flax seeds mixed with 6 tbsp of water and rested for 15 mins to thicken.
  3. BUTTERMILK – add 1 tbsp of lemon juice to your preferred milk to sour and thicken into buttermilk.
  4. WHISK all dry ingredients together in a large mixing bowl; sugar, flour, baking powder and bicarbonate of soda.
  5. MIX oil, eggs or flax eggs and milk in a glass jug.
  6. COMBINE wet and dry ingredients together.
  7. FOLD in poppy seeds
  8. SCOOP out mixture with an ice cream scoop into your prepare tray, and fill to about 3/4 full. I like my muffins on the smaller side, so feel free to load up more if you want larger muffins.
  9. BAKE for 15 mins
  10. COOL for 5-10 minutes before icing.
  11. MIX sifted icing sugar and lemon sugar together until smooth. Chill in the fridge for 20 minutes. This is more of a glaze than an icing. Feel free to add more icing sugar and 2 tbsp of butter for a thicker icing.
  12. ONCE the muffins have cooled slightly using a metal spoon drizzle a glaze of lemon icing over the top. You could poke holes with a skewer for the glaze to soak through or just drizzle on top.
  13. STORE in a sealed container at room temperature for 1-2 days. These are best eaten on the day, however, they freeze well for up to a few months.

Sue Maree P Baking Tips and Options

  • VEGAN OPTION to make vegan swap out eggs for flax eggs and use non dairy butter.
  • SUGAR – no refined sugar - use 1/2 apple sauce and 1/2 maple syrup
  • BUTTER  –no butter – non dairy butter or sunflower/ vegetable oil
  • GLUTEN FREE – use almond flour, buckwheat flour or gluten free flour
  • HOMEMADE BUTTERMILK – 1/2 milk, 1/2 natural yoghurt, or milk plus either lemon juice or white vinegar or apple cider vinegar.