Preheat the oven to 375F / fan assisted 170C / 190C / gas 5
Place a paper muffin liner inside each cup of a muffin tray.
In a large bowl, mix the flour, baking powder and salt.
In a separate bowl whisk together the oil, milk, egg, vanilla and sugar until well combined.
Add the wet ingredients into the dry and mix until just combined, then gently fold in the raspberries so they don't break.
Divide the muffin batter into the muffin cups, top with vanilla sugar the bake for 17- 22 mins or until a skewer inserted into a muffin comes out clean.
Allow the muffins to cool slightly in the baking tin before transferring them a rack to cool completely.