gluten-free lemon poppyseed muffins

Gluten-Free Lemon Poppyseed Muffins With Blueberry Glaze & Lavendar

These delicious Gluten-free Lemon Poppyseed Muffins contain a mild hint of lavender. The hint of lavender not only helps you zen, and the muffins taste...

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 204 kcal


Blueberry Chia Glaze


  1. Preheat oven to 350 F.
  2. Line a muffin tin with coconut oil or muffin liners.
  3. Mix all the dry ingredients in a bowl (first 7 ingredients).
  4. Mix all the wet ingredients into a separate bowl, whisk for about 30 seconds.
  5. Pour the wet ingredients into the dry ingredients and mix thoroughly until well combined. Sprinkle a small amount of lavender on each muffin, for extra lavender flavour. Be careful not to sprinkle too much as it will overpower the muffin.
  6. Evenly portion your batter into muffin liners and bake for 20 minutes, or until toothpick comes out clean.

For Blueberry Glaze

  1. Add blueberries, lemon and maple syrup to saucepan and cook for 10 minutes, until thick (you can also blend to remove the blueberry chunks). Remove from heat, add chia seeds and set aside. 

    For a jam, add 1 more Tbsp of chia seeds. Top muffins with glaze before eating.

Recipe Notes

*  If your gluten-free flour blend doesn't have xanthan gum, add 1 tsp of xanthan gum to your dry ingredient mix. 

** These muffins are very dense, almost like scones (which is how we prefer them), for a fluffier muffin, omit coconut flour. For scones, bake in the form of biscuits.

Nutrition Facts
Gluten-Free Lemon Poppyseed Muffins With Blueberry Glaze & Lavendar
Amount Per Serving
Calories 204 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g40%
Cholesterol 27mg9%
Sodium 153mg6%
Potassium 80mg2%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 9g10%
Protein 3g6%
Vitamin A 40IU1%
Vitamin C 9.6mg12%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.