Preheat the oven to 375°F (190°C) and grease a muffin tin or line with paper liners.

In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.

In another bowl, combine the wet ingredients: beaten egg, milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Gently fold in the raspberries.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.