Preheat the oven to 350. Line a muffin tin with paper liners
In a medium bowl, rub the lemon zest into the sugar until fragrant. Whisk in the flour, baking powder, and salt, until well blended. Add the freeze dried raspberries and toss to coat in flour.
In a small bowl or measuring cup, whisk together the lemon juice, buttermilk, oil, and eggs. Pour the wet ingredients into the dry ingredients, and mix until just combined.
Scoop the batter into the prepared muffin tin, filling 2/3 full. Bake 18-22 minutes, or until lightly browned on top.
