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Preheat oven to 400u00b0F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
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Use a vegetable peeler or zester to remove the zest from the lemon in long strips. Combine the zest and 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.
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Combine whole-wheat flour, all-purpose flour (or gluten-free flours), 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.
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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.
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Tips & Notes:
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MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
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TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
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SHOPPING TIP: Blanched almond flour can be found at www.nutsonline.com.
