In a large bowl, whisk together milk of choice, eggs, melted butter, vanilla, lemon, and zest. Add the sugar and mix to combine.

In a medium bowl, sift together gluten free flour, baking powder, cornmeal, and poppyseeds.

In two stages, add half of the flour mixture to the wet ingredients, making sure to mix well before adding the other half of the flour mixture. Mix until all ingredients are fully incorporated.

Fill the muffin tray to ¾ of the way full for each muffin. This will produce a nice rounded top. If you want super rounded muffins, fill all the way full. For less full muffins with a flatter top, fill about ⅔ full.

Bake in the oven for 22-25 minutes or until a toothpick inserted into the center pulls out clean.

Let cool before drizzling with icing.

To make the lemon glaze, combine sugar, lemon juice, and water in a small bowl and mix until fully combined. Depending on the type of sugar you are using, you may need to add more or less water to get the right consistency. A perfect drizzle is achieved when the icing is at ribbon stage. Using a spoon, gently drizzle icing on top of muffins. Let set and enjoy!