Rinse the raspberries and pat dry.
Preheat the oven to 200°C (approximately 400°F). Line a muffin tin with paper cups. Mix the flour, oats, baking powder and baking soda. Beat the egg and sugar until fluffy. Add the cinnamon, vanilla sugar and oil. Whisk the yogurt and milk into the egg mixture. Stir in the flour mixture. Fold in the raspberries. Pour the batter into the muffin tin.
Bake for about 30 minutes. For the final 10 minutes of cooking, sprinkle with the oats. Remove from the oven, let cool and serve.