Lemon Raspberry Muffins
Ingredients
- 1/4 cup lemon juice (from 2 lemons)
- 3/4 cup shaken buttermilk
- 1/4 cup unsalted butter, melted
- 2/3 cup white granulated sugar
- 3 tablespoons neutral oil (such as grapeseed, vegetable oil or avocado oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 ounces raspberries
- 2 tablespoons turbinado sugar, for topping
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