Preheat oven to 400 degrees. Place muffin paper cup liners into muffin pan.

In a medium sized bowl, mix together the whole wheat flour, baking powder, baking soda, salt; set aside.

Zest one whole lemon, add it to a bowl with the sugar.  Next, squeeze 1 tablespoon of lemon juice into a 1 cup measuring cup, add milk and allow to set for one minute.

Mix oil and lemon/milk (ultimately, this is a buttermilk substitute) in with the sugar, whisk together.  Add egg and vanilla, whisk well. Add wet ingredients to dry; mix until just barely combined; fold in the raspberries. Scoop an even amount throughout the muffin cups.

Bake for 20-25 minutes, allow to cool for 5 minutes before removing from muffin pan.