Preheat your oven to 350 degrees. Line a muffin pan with twelve liners. Set aside.

In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda. Set aside.

In the bowl of your stand mixer add the granulated sugar, brown sugar and melted butter and blend them together. Add the eggs, milk, lemon juice, lemon zest, vanilla and poppyseeds. Blend until combined.

Add the dry ingredients to the wet ingredients and blend just until combined.

Divide the batter evenly between the twelve muffin liners in your muffin pan.

Bake at 350 degrees for 25-30 minutes. The muffins are done when they are lightly browned and a toothpick inserted in the center comes out clean.

Let the muffins cool completely in the pan and then store in an air tight container.