Recipe: Lemon Poppy Seed Muffins | Grain-Free

May 14, 2021

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Last updated on January 31st, 2023 at 03:22 pm

Lemon poppy seed muffins are such a crowd-pleaser, and this simple recipe will be no exception.  I love a good muffin with a delicious and thick pat of grass-fed butter.

The smell of these muffins baking on a slow Saturday morning is divine and comforting.

This recipe also gets a two-thumbs up from both my kids!

recipe lemon poppy seed muffins

Our favorite way to devour these muffins is sliced with a generous pat of grass-fed butter, and a drizzle of delicious raw honey.

Happy eating!

Lemon Poppy Seed Muffins {Grain-Free}

  • 5 tbsp grass-fed butter, melted + cooled
  • ½ cup cultured sour cream, room temperature
  • 2 large pastured eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • ½ cup maple sugar
  • ¾ cup almond flour
  • ¾ cup tapioca flour
  • 2 tbsp coconut flour
  • 1 tsp gelatin, grass-fed + unflavored
  • ¼ tsp sea salt
  • 1 tsp grain-free baking powder
  • 1 tbsp lemon zest
  • 1 tbsp poppy seeds
  • ¼ cup sliced almonds for sprinkling on tip {optional}
  1. Preheat the oven to 350°F and line a muffin pan with muffin cups.

  2. In a large mixing bowl cream together the eggs, maple sugar, sour cream, vanilla extract, lemon juice, and cooled butter until combined.

  3. In a separate bowl whisk together the almond flour, tapioca flour, coconut flour, sea salt, baking powder, gelatin, and lemon zest.

  4. Pour the dry ingredients into the wet ingredients and give it a quick stir to combine. Gently fold in the poppy seeds.

  5. Evenly divide the batter between the muffin cups. Bake for 18-20 minutes, or until golden brown on top, and the tester inserted comes out clean.

  6. Cool for 10 minutes on a cooling rack. Slice and enjoy with a pat of pastured butter, and a drizzle of raw honey.

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