Preheat your oven to 400F degrees regular or 375F if you are using convection. Grease or line a muffin tin & set aside.

In a large mixing bowl, whisk together flours, sugar, baking soda, baking powder, salt and poppy seeds until well mixed. Make a well in the center of the dry ingredients & set aside.

In another bowl, whisk together eggs, lemon zest, lemon juice, vanilla & buttermilk. Whisk in the melted butter, and pour into the well of the dry ingredients. Use a spatula to gently fold the wet ingredients into the dry until it is just starting to come together. Next add the raspberries and continue to fold until batter is just combined, being careful not to overwork the batter. If there are still a few little floury bits throughout the batter this is fine.

Next, scoop the batter into your prepared muffin tin. If you like your muffins to be more jumbo/bakery style, fill the tin right up to the top; if you prefer your muffins smaller, then just fill them about 2/3 of the way. I like mine to be big, so I filled them all the way. Sprinkle the tops with granulated sugar (this will help give them a nice golden brown top) & place on the upper rack of your oven and bake for 20-25 minutes or until the tops are golden and spring back to the touch.

Remove from the oven and allow to cool for a few minutes before glazing.

In a medium bowl, whisk together lemon juice & icing sugar until smooth and creamy. You want it to be thick & creamy, but also thin enough to drizzle. Add more lemon juice if necessary to get a smooth stream. Spoon over muffin tops while they are still warm and allow to set for 10 minutes or so before serving. Enjoy!