Preheat oven to 425°F and grease muffin tin or line with paper/parchment liners
In a small bowl, mix together flour, salt and and baking powder
In a larger bowl, add cooled butter and both granulated and brown sugar and whisk together.
Add in oil and combine.
Add egg to wet mixture and whisk thoroughly, after combined repeat with second egg.
Add lemon zest, vanilla and buttermilk and whisk until homogenous.
Add dry ingredients to wet and use a spatula to combine until just mixed.
Add in raspberries and mix gently
Fill muffin tin cups about ¾ full, and then sprinkle with turbinado sugar on top (optional)
Bake on center rack of oven for 5 minutes at 425° and then reduce temperature to 350°F. If making large bakery style size muffins, they will bake for about 28-30 minutes total. If making smaller, traditional size muffins they will bake for about 22 minutes. Muffins are done when tops are light golden brown.
Remove from oven and muffin tin onto a wire rack to cool. Let cool for about 15 minutes before eating. Enjoy!
