Mix all dry ingredients together in a medium bowl including the white chocolate, ensuring it is well combined and the baking powder is well blended.
Melt the butter and blend with the olive oil, almond milk and vanilla extract. Whisk in the eggs until well combined. Pour wet mixture into the dry ingredients and mix until really well incorporated. Fold the raspberries gently through the batter.
Spoon the mixture into a prepared muffin tray. You can also poke about 4 raspberries into each muffin once spooned into the tray, instead of folding through the batter if desired. This will prevent staining and ensure even distribution of the berries. Smooth the top of the muffins off with a knife. Makes approximately 16 muffins.
Bake for between 22-25 minutes or until the the centre of the muffin is cooked. Take care not to overcook.
Omit white chocolate and add equivalent amount of dark chocolate, slivered almonds or chopped macadamias.
Increase amount of sweetener, omit sweetener or use alternate sweetener.
Eat muffins fresh within 2-3 days or freeze for convenience and defrost as you need. Microwave to defrost for approximately 20 seconds, straight out of the freezer, and they are delicious.