Preheat oven to 400 degrees F.

Wash raspberries and let drain in a colander while you prepare the muffin batter.

Combine 1 c. all-purpose flour, white whole wheat flour, oatmeal, flax-seed meal, sugar, salt, baking powder, and salt in a large mixing bowl. Stir to distribute ingredients evenly.

In a separate bowl whisk together the eggs, oil, lemon zest, yogurt, and milk.

Make a well in the center of the dry ingredients and pour the liquid mixture into the dry. Stir till dry ingredients are all moistened. Batter will be thick, but that's okay.

Toss raspberries with 2 Tbsp. flour and then gently fold into the batter.

Fill muffin cups about 3/4 full. Top each muffin with a sprinkling of turbinado sugar. Bake at 400 degrees for 18-20 minutes.

Remove from oven and cool on a wire rack. Makes 17-18 muffins.