I have a copy of an old cookbook called Calgary Cooks (1997) - I think it was published as a fundraiser. It includes recipes from restos and cafes in Calgary, Banff and Lake Louise. It also includes the recipe for raspberry muffins from the Heartland Cafe, which is slightly different from the one posted here from the Heartland Cafe cookbook.
Here are the differences: 1 cup brown sugar instead of 2/3 (although I'd go with 2/3), all-purpose flour instead of whole wheat flour (which would make quite a difference in taste), and it says the frozen raspberries should be thawed and drained. It just says vegetable oil without specifying type - I would stick to canola or grapeseed rather than olive which has a more pronounced taste.