Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, poppy seeds, chopped lavender, baking powder, baking soda, and salt. In another bowl, beat the eggs lightly, then stir in the Greek yogurt, milk, melted butter, lemon zest, lemon juice, and honey until well combined. Gradually add the wet ingredients to the dry ingredients, stirring just until combined and the batter is smooth.