Preheat oven to 375 degrees F. Line a muffin tin with 10 liners or grease well.
In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
In a medium bowl, add the oil, milk, sugar, lemon juice, zest, and vanilla. Whisk until well combined.
Add wet to dry. Mix with a spatula until just combined. Don’t overmix. Fold in 1/2 of the sliced raspberries carefully.
Fill muffin tin to almost full. Place leftover raspberries on top. Bake for 16-18 minutes or until toothpick comes out clean. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.