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1. Preheat oven to 350 F.
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2. In a small bowl, combine flours (see note), baking powder, baking soda, and salt. Set aside.
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3. In a large mixing bowl using a whisk or fork, whip the butter and egg together.
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4. Add the vanilla, sugar and yogurt and mix well.
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5. Stir in the lemon juice, zest, and poppyseeds.
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6. Gently add the flour mixture and mix until just combined. Do not overmix! This will cause your muffins to be dense and chewy.
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7. Carefully divide batter among well greased mini muffin pans. Do not overfill the cups. These muffins rise quite a bit. I got 32 muffins out of this batch.
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8. Bake for 11-12 minutes or until a toothpick inserted in the center of one comes out clean. If you make standard sized muffins remember to increase the baking time. Remove from oven and set pans on a rack.
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9. Cool for a few minutes before trying to remove muffins from pan.
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10. Enjoy!
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Notes:
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1. My only suggestion is if you wanted to jazz them up a bit for a brunch or coffee date, a little drizzle of lemony glaze would be amazing. Just combine some powdered sugar, a bit of vanilla and a squeeze of lemon juice and drizzle over the top. Super easy.
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2. Instead of using the measuring cup to scoop out the flour, gently spoon the flour into your measuring cup. This will result in much more accurate measurements.
