Preheat the oven to 375F and line a muffin tin.

If you’re using the milk and lemon substitute for buttermilk, combine those two first and let sit for at least 5 minutes until it begins to curdle.

In a mixing bowl, whisk together the eggs, oil, sugar, buttermilk, and vanilla. Combine the flour, baking powder, baking soda, and salt and place a little in the white chocolate chip and raspberries to prevent from sinking to the bottom of the muffin. Set the mix-ins aside. Add the remainder of the dry ingredients to the wet and mix until almost fully combined. Mash together the raspberries just slightly leaving a few whole / halved berries. Add the raspberries and white chocolate chips into the batter and gently fold them in.

Use a cookie scoop to place the batter into the lined muffin tins – they will look pretty full. Sprinkle on the sliced almonds and bake for 20 – 22 minutes or until a toothpick comes out the center clean. Let cool for 5 minutes and enjoy!