Set out eggs and sour cream (or Greek yogurt, if using) to bring them to room temperature.

Position oven rack in center of oven and preheat oven to 475°F.

Prepare muffin tray by spraying each muffin cup with non-stick cooking spray or greasing individually, ensuring the top edge of each muffin cup is also well-greased/sprayed. Alternatively, the muffin cups can be lined with paper liners.

In a large bowl, whisk the flours, baking powder, baking soda, salt, and cardamom together. Make a well in the center of the dry ingredients. Set aside.

In medium-sized bowl, whisk together the vegetable oil, sugar, eggs, sour cream (or Greek yogurt), lemon juice, lemon zest, and vanilla extract.

Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. Gently fold in the raspberries. Spoon batter into prepared muffin cups, filling each cup almost to the rim.

Transfer muffins to oven and immediately reduce the oven temperature to 375°F. Bake for 18-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin cups for 5-10 minutes then transfer to wire rack to finish cooling. Muffins freeze well.