Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners
Zest lemons
Combine the zest of one lemon and 1/2 cup of sugar in a food processor; pulse until the zest is very finely chopped into the sugar
Add buttermilk, oil, egg and vanilla and pulse until blended
Note: The original recipe didn't call for it but for a little extra lemon flavor go ahead and add the juice of the lemon you zested!
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl Add the buttermilk mixture and fold until almost blended
Gently fold in raspberries
Divide the batter among the muffin cups
Combine 1/4 C sugar and zest of one lemon, mix together well and sprinkle over top of each muffin
Bake the muffins until the edges and tops are golden, 20 to 25 minutes
Let cool in the pan for 5 minutes before turning out onto a wire rack
Serve warm
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk