Lemon Poppy Seed Muffins (Dairy Free)


This is Dairy Free (DF) recipe. Here is the original recipe link but I altered the recipe.


  • 2 ½ cups white flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tbsp poppy seeds
  • 2 ½ tbsp lemon zest, freshly grated using 1 lemon
  • 1 tbsp melted unsalted butter
  • 2 large egg
  • 2 tsp vanilla extract
  • ½ cup plain nonfat Greek yogurt (I used Zoi Plain yogurt)
  • ½ white sugar
  • 6 tbsp lemon juice (I used some from a bottle in the fridge but you can use it from lemons)
  • ¾ cup Almond Milk

Yields: 12 BIG muffins! 


  1. Preheat the oven to 425°F
  2. Place 12 cupcake/muffin liners in the muffin tray
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  4. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the sugar and lemon juice.
  5. Add the flour mixture and almond milk to bowl full of butter, eggs, and vanilla. Mix until it looks blended.
  6. Pour batter in the beautiful colorful muffin liners.
  7. Bake at 425°F for 7 minutes.
  8. After 7 minutes, please set a timer, lower the oven temperature to 350°F, and continue baking for an additional 13 minutes.
  9. Take out of oven and let cool.

Serve with butter or jam, tastes amazing either way 🙂



Here are a couple of silly looking muffins that I made, thought I would add the bloopers!



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