Preheat oven to 375 degrees F and grease a 12-cup muffin tin with nonstick spray (or parchment liners).
Add the flours, sugar, baking powder, baking soda, salt, and sugar to a medium bowl. Stir.
Stir the yogurt, butter, eggs, and vanilla in a separate bowl.
Use a spatula to gradually fold the yogurt mixture into the flour mixture. Add the raspberries, lemon juice, and lemon zest and fold in to mix gently. (The batter will be thick.)
Divide the batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
Bake for 16-18 minutes, or until golden brown around the edges and a cake tester inserted into the center comes out cleanly.
Let cool in the pan for a minute or two, then run a paring knife around the edges. Transfer to a wire rack and let cool fully.
Once cooled, store in an airtight container at room temperature for up to 2 days or in the fridge for 3-5 days.
Freeze cooled muffins in a zip top storage bag with as much air removed as possible for up to 3 months. Thaw overnight in the fridge or in 15 second increments in the microwave, or at room temperature.'
Use fresh or frozen berries. (If using frozen berries, know that the batter will be stiff!)
Dairy-free: Use nondairy milk in place of the yogurt and neutral oil in place of the butter.
Gluten-free: Use gluten-free cup for cup flour in place of the all-purpose and whole-wheat flour.
Egg-free: Omit the eggs. Add 1/2 cup milk and increase the baking soda to 1 teaspoon.
Mini muffins: Use a 24-cup mini muffin pan and reduce the baking time to 12-14 minutes.
You can use all all-purpose flour. They may need to bake on the higher end of the time range.
You can use all whole-wheat flour. They will likely be done on the lower end of the time range.