Preheat oven to 425 degrees. Line a 12-tin muffin pan with paper liners (recommended to avoid sticking), or thoroughly grease and flour each tin. 

In a medium bowl, combine oil, sugar, and buttermilk. Whisk in the eggs. Stir in lemon zest and lemon and vanilla extracts. 

In the bowl of a sifter, combine flour, baking powder, and salt. Sift directly into wet ingredients, then stir just until combined (overworking may produce tougher, spongier muffins). Carefully fold in raspberries. 

Fill muffin cups all the way to the top of the liners to produce nice domed tops. Bake at 475 for 5 minutes, then reduce the temperature to 375 and continue to bake another 23-25 minutes, until the muffins are golden brown on the sides and beginning to brown on the top. 

Cool on a baking rack for 15 minutes or more. In the meantime, make the glaze. In a small bowl, whisk together the lemon juice, melted butter, and vanilla extract. Sift powdered sugar directly into the bowl (if you don’t sift, you may end up with tiny unsightly lumps of sugar). Whisk together until the glaze is smooth and a thick but pourable consistency. If it’s too thick, add a bit of milk (or buttermilk) to thin it; if it’s too thin, add a little more powdered sugar. 

When the muffins are cool, dunk the tops in the glaze and set muffins back on the baking rack until the glaze sets.

These are best eaten the same day but leftovers can be stored in an airtight container.