Heat oven to 375°F. Place paper baking cup in 14 regular-size muffin cups.
Wisk Free Indeed flour, poppy seed, baking powder, baking soda, xanthan gum and salt; set aside.
In large bowl, beat sugar and earth balance/butter on medium speed until light and fluffy. Add eggs beating on medium speed for an additional 1 minute. Beat in yogurt, lemon peel and 2 tablespoons lemon juice until smooth. Mix in dry mixture. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool 5 minutes in pan.
Mix powdered sugar and lemon juice until thin enough to drizzle. Drizzle over muffins.