Light Blueberry Lemon Poppy Seed Muffins

Light Blueberry Lemon Poppy Seed Muffins
Ingredients:

• 1 1/2 cups all purpose flour 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/8 teaspoon salt 
• 6 tablespoons coconut oil (in melted form)
• 1/2 cup granulated sugar 
• 1 lemon zested, juiced 
• 1/2 teaspoon vanilla extract 
• 2 large eggs 
• 1/4 cup water 
• 1/2 cup light sour cream 
• 1 tablespoon poppy seeds 
• 1 cup fresh blueberries 

Instructions:
Heat oven to 350 degrees F.  Line a muffin pan with liners or spray with cooking spray.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  In a large mixing bowl, whisk together oil, sugar, lemon zest, lemon juice and vanilla until well combined.  Whisk in eggs, water, sour cream and poppy seeds until well combined.  Whisk in flour mixture until just combined.  Fold in blueberries until just combined.

Divide batter into muffin cups.  Sprinkle with extra sugar, if desired.  For regular sized muffins, bake about 16-18 minutes, or until well risen and light golden brown.  For Texas-sized muffins, bake about 25-30 minutes or until well risen and light golden brown.  Cool 5-10 minutes before transferring to wire racks to cool.