Ingredients
Units
Scale
- 2 Eggs
- 7 TBSP Butter (Melted)
- 1/4 cup Sugar
- 1/4 cup Light Brown Sugar
- 1/2 cup Greek Yogurt
- 1/2 cup Almond Flour
- 1 1/2 cup Flour (Gluten free flour- see note)
- 2 Tsp Baking Powder
- 2/3 cup Buttermilk
- 2 Tbsp Lemon Juice
- 2 Tbsp Lemon Zest
- 3 Tbsp Poppy Seed
Instructions
- Preheat your oven to 350°F: Meanwhile, melt your butter in a large bowl and then mix it with the sugars. You will then add the two eggs to the same bowl and mix them together. Add the vanilla and the greek yogurt, and continue to whisk together.
- In a separate bowl: whisk together the dry ingredients (gluten free all purpose flour, almond flour, baking powder). Add half of the flour mixture into the wet ingredients and mix together, then add the buttermilk, and whisk. Once the lemon zest and juice is mixed in, add the poppy seeds and mix.
- Fold in the poppy seeds: with a rubber spatula and set aside. Line a muffin tin with liners, and fill them ⅔ of the way up with the batter.
- Place in the oven: Proceed to place the muffin pan the oven. Baking time is 30 minutes. Remove from the oven and allow to cool on the counter for 10 minutes in the tin. Then enjoy!
Notes
Gluten-Free Flour Blends: are not all created equal. My go-to for muffins is King Arthur’s Measure for Measure gluten free flour. I know that by using this that I will end up with a moist muffin. If that is not available near you, you can try Bob’s Red Mill Gluten-Free 1:1 Flour. I have not tried it with this flour but I know a lot of gluten free bakers who have success with their gluten free baking flour. Whatever flour blend you use, make sure your blend has xanthan gum in it.
- Prep Time: 5 minutes
- Cook Time: 28 minutes
- Category: Baked Goods, Breakfast, Snack
- Cuisine: British, North American
Nutrition
- Calories: 109
- Sugar: 7
- Sodium: 71
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 17
- Fiber: 1
- Protein: 4
- Cholesterol: 21
