Preheat the oven to 180°C conventional (160°C fan-forced). Line a muffin tray with muffin cases.
Add the milk and lemon juice to a jug, stir and let it sit for about 5 minutes.
In a mixing bowl, place the beaten eggs, oil, vanilla, lemon zest and the milk mixture. Stir to combine.
In another large bowl, combine the flour, caster sugar, baking powder and salt. Then add the wet ingredients from the other bowl. Stir until just combined, being careful not to over mix. Gently fold in the raspberries.
Fill each muffin case to about three-quarters full. Bake for 18–20 minutes or until the muffins spring back when lightly touched.
Notes
These muffins freeze really well. So make a batch (or a double batch) and store them in snap lock bags in the freezer to pull out when needed.