Preheat the oven to 375 degrees.
Combine flour, baking powder, and salt in a bowl and set aside.
Mix together your butter and your sugar for about 2 minutes till nice and creamed.
Add in your eggs and vanilla extract and stir until just combined.
Stir in the yogurt, milk, lemon zest, and lemon juice.
Add in the dry ingredients and gently stir to blend. Don't overmix. (The batter is thick)
Fold in the poppyseeds.
Scoop the batter into 12-14 muffin spots, sprayed with non stick spray, or filled with liners. Fill each about 3/4 full.
Bake for 16-20 minutes until the tops are golden and a toothpick comes out clean.
Allow to cool for about 5 minutes before removing the muffins to a cooling rack to cool completely.