Preheat oven to 400 degrees and line a muffin tin with 12 paper liners.
In a large mixing bowl, combine oats, flour, baking powder, and salt. Toss in raspberries (washed and gently patted dry). Stir once or twice, just enough to coat the raspberries.
In a smaller mixing bowl, beat egg with oil, sugar, sour cream, milk, and vanilla. Slowly pour into flour mixture and stir until mixed.
Fill muffin papers (I use a heaping 1/4 cup) and pop into the oven at 400 degrees for 25-30 minutes, or until the tops are slightly golden and an inserted toothpick comes out clean. Enjoy!