Grease a muffin tray or line with paper cups.
Carefully wash the raspberries if necessary. Sift the baking powder and baking soda into the flour, add the cinnamon.
Beat the egg with the sugar until foamy. Stir in the oil and buttermilk and continue to beat until fluffy. Now carefully fold the prepared flour mixture into the egg-sugar mixture. Finally, fold the raspberries into the batter.
Immediately pour the batter into the muffin tray and bake at 160 °C on the middle rack for approx. 20 minutes.