Preheat the oven to 425°F.

Line a muffin tin with liners.

In a large bowl, make a well in the center of the gluten-free muffin mix.In another bowl, whisk together the eggs, oil, and buttermilk until fully combined.

Pour the wet ingredients into the dry mix and blend until fully combined. Add lemon juice and poppyseeds, give it another stir.

Fill each muffin liner 2/3 full.Bake at 425°F for 10 mins, then reduce heat to 375°F and bake until golden brown and a toothpick inserted in the center comes out clean, about 15 mins.

Once cooled enough to handle, flip the muffins onto their sides in the tin to cool evenly.

Enjoy at room temperature, and dig in however you like!