In a medium bowl, stir together the flour, sugar, baking powder, and salt. In a small bowl, stir together the buttermilk, vanilla extract, melted butter, oil, sour cream, and the eggs. Pour the wet ingredients into the dry.

Stir together for just a couple of turns. While there are still pockets of dry flour in the mixture, toss in your raspberries. Continue to stir together until no dry pockets remain, but do not over-mix.

Cover your bowl and let the batter rest on your counter for 30 minutes. This will help everything come together before baking, and it also helps to ensure you get high-domed muffins.

Preheat your oven to 425 degrees. Spray your baking pan with baking spray- you want the spray to coat the top of the pan mostly to prevent overhang from sticking. Line with paper cups.

Once your batter has rested for a full 30 minutes, divide the batter evenly between your 12 muffin cups. The cups should be pretty full at this point. Optionally sprinkle the tops of each muffin with the additional sugar before baking.

Bake for 7 minutes and then rotate the pan 180 degrees and lower the heat to 350 degrees. Bake for an additional 5-8 minutes, or until the muffins are puffed, lightly golden brown, and a toothpick comes out with just a few crumbs on it. Once removed from the oven, use a butter knife to ensure that any overhanging parts don’t stick to the pan. Cool the muffins in the pan for 10-15 minutes before icing and enjoying!

In a small bowl, whisk together 2 tbs lemon juice, the powdered sugar, and salt until you have a smooth mixture. It should be thick but drizzle-able. If it's too thin, add more powdered sugar 2 tablespoons at a time until you reach the right consistency. If it's too thick, add in a little bit of lemon juice to thin it out.

Once the muffins have cooled slightly, you can dip the muffins into the icing or spoon the icing on top. The icing will set as it cools. Enjoy!