Line a muffin pan with paper liners or grease lightly the muffin cups. Set aside.
In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Add raspberries (saving 12 of them for the top of each muffin - if desired). Set aside.
In a medium mixing bowl, whisk together buttermilk/sour milk, vanilla, egg and oil.
Add the wet ingredients to the dry ingredients and stir in with a wooden spoon until well combined. Do not overmix. Slightly lumpy batter is okay.
Scoop the batter with an ice cream scoop onto the prepared muffin pan. Place reserved berries on top of each muffin.
Bake for 5 minutes at 400 degrees Without opening the oven, lower the temperature to 375 degrees and bake for 14 to 17 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.