1/2cupvegetable oilcanola oil or coconut oil also work
1cupgreek yogurt or light sour cream
2large eggs
1teaspoonvanilla extract
1Tablespoonlemon juice + zest of 1 lemon
1 1/2cups12 oz. fresh or frozen raspberries
Instructions
Preheat oven to 350 degrees F. Add paper liners to the cups of a 12-cup standard sized muffin pan. Coat cups lightly with cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a medium bowl, whisk together sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice and lemon zest. Pour wet mixture into dry mixture and mix until just combined. Do not overmix. Gently fold in raspberries.
Divide batter evenly among muffin cups and bake for 20-30 minutes, or until a toothpick inserted into a muffin comes out clean with a few crumbs. Let muffins cool for 10 minutes before removing to a cooling rack.