Raspberry, Coconut, Lemon and Poppy Muffins, Gluten-Free

Ingredients

• 4 tablespoons unsalted butter, organic, softened
• 2 tablespoons coconut oil, room temperature
• 2 tablespoons neutral vegetable oil*
• ¼ cup coconut palm sugar, or light brown sugar
• ½ cup natural cane sugar
• 2 large eggs, room temperature
• 1 cup buttermilk, or half yogurt, half milk
• 1 tablespoon lemon juice
• 2 teaspoons lemon rind, grated fine
• ½ teaspoon sea salt
• ½ tablespoon almond extract
• ½ teaspoon vanilla
• 2 cups gluten free all purpose flour**
• 1/4 cup shredded unsweetened coconut
• 1 tablespoon baking powder
• 2 tablespoons poppy seeds
• ¾ cups fresh raspberries, picked over, can use 1/2 frozen
• 12 fresh raspberries