For the raspberry muffins, beat eggs with vanilla sugar and stevia sweetener. Stir in the sour cream.
Mix both types of flour with the baking powder and stir in. Finally, gently fold in the raspberries with a spatula. Place paper cups in a muffin tray and fill all twelve cups evenly.
Bake the raspberry muffins at 180°C in a preheated oven with top/bottom heat for about 20 minutes until they are nicely browned.