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Preheat the oven to 356 °F (180 °C) and line a 12-muffin tin with paper cups.
Combine the plant milk, yoghurt, canola oil, vanilla extract and lemon juice in a measuring cup and set aside.
Sift the flour and baking powder into a bowl. Add salt and sugar and whisk together. Add the wet ingredients and stir until just combined.
Divide the batter into the 12 muffin cups. Spread the raspberries on top and press gently into the batter. (Tip: To keep the raspberries juicy, you can brush them with a little agave syrup).
Bake in the preheated oven on the middle shelf for 20-25 minutes until a toothpick comes out clean.
Remove the muffins from the oven and leave to cool in the tin. Then take them out and enjoy!