These buttermilk muffins are gently sweetened, have a rich nutty flavour from whole spelt flour, and are loaded with raspberries!
This post first appeared September 22, 2019, and was last updates August 30, 2020.
Whether we’re focused on modern baking, or more traditional classics, we love simple recipes that allow ingredients to shine! Enter buttermilk muffins. A great option for breakfast or snack, the best part is they come together in15 minutes, and bake up in half an hour. They also freeze well in batches for meal planning.
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Ingredients
- neutral-tasting oil like vegetable or grape seed
- brown sugar
- unsweetened applesauce
- 2 eggs
- vanilla
- buttermilk
- whole spelt flour
- baking powder
- salt
- frozen raspberries
Method
Preheat the oven and line a muffin tin with paper baking cups.
Combine the oil, brown sugar, applesauce, eggs, vanilla, and buttermilk in a bowl and set aside.
In another bowl, mix the flour, baking powder, and salt.
Stir the wet ingredients into the dry until just combined.
Add the raspberries and fold gently until just combined.
Evenly divide the muffin batter between the cups in the prepared muffin tin.
Bake the buttermilk muffins for 30 minutes or until the tops spring back when lightly touched. Remove from the oven and cool on a rack. Muffins will keep at room temperature, stored in an airtight container, for up to three days.
Tips & Notes
We love this recipe as is, however, to take your buttermilk muffins to the next level consider adding up to ½ cup of chocolate chips or nuts when you add the raspberries. A sprinkle of coarse sugar on top of each muffin before baking is also a nice touch!
After your muffins have cooled completely you can either wrap them individually in foil or plastic wrap, or place them all together in a large plastic freezer bag. The problem with these methods of course is the use of single-use plastics. We prefer to store muffins in the freezer in a large airtight container with a tight fitting lid for up to two weeks.
Substitutions
We’ve used frozen raspberries for this recipe, but feel free to swap in frozen blueberries, strawberries, or any other fruit you like. You can also substitute fresh fruit in these buttermilk muffins in equal amounts! Note that frozen berries can make the batter stiff and harder to stir.
Spelt is an ancient grain that contains gluten, so you can safely substitute it 1 for 1 for most other flours that also have gluten.
You can also bake buttermilk muffins with a blend of half whole spelt and half light spelt flour if you prefer. Whole wheat and white all-purpose flour can also be used! Recipes with whole wheat flour tend to require more liquid, so keep this in mind if your raspberry muffin batter feels a bit stiff or dry.
To make dairy-free raspberry muffins simply swap out the buttermilk for an equal amount of plant-based milk mixed with either 1 teaspoon of lemon juice or apple cider vinegar.
More Muffins We Love!
Mixed Berry Muffins With Toasted Coconut (gluten-free)
Raspberry Lemon Cream Cheese Muffins
Zucchini Cornbread Muffins (dairy-free)
Cranberry Citrus Oat Muffins (vegan)
Recipe
Buttermilk Muffins With Raspberries
These buttermilk muffins are gently sweetened, have a rich nutty flavour from whole spelt flour, and are loaded with raspberries!
Ingredients
- ¼ cup (60 ml) oil
- ¾ cup (150 g) brown sugar
- ⅓ cup (80 ml) unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla
- ½ cup (125 ml) buttermilk
- 2-¾ cups (380 g) whole spelt flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1-½ cup (225 g) frozen raspberries
Instructions
- Preheat the oven to 375ºF (190ºC) and line a muffin tin with paper baking cups.
- Combine the oil, brown sugar, applesauce, eggs, vanilla, and buttermilk in a bowl and set aside.
- In another bowl, mix the flour, baking powder, and salt.
- Stir the wet ingredients into the dry until just combined. Add the raspberries and fold gently until just combined.
- Divide the muffin batter equally between the prepared muffin cups.
- Bake the buttermilk muffins for 30 minutes or until the tops spring back when lightly touched. Remove from the oven and cool on a rack. Muffins will keep at room temperature, stored in an airtight container, for up to three days.
Notes
Tips & Notes
We love this recipe as is, however, to take your buttermilk muffins to the next level consider adding up to ½ cup of chocolate chips or nuts when you add the raspberries. A sprinkle of coarse sugar on top of each muffin before baking is also a nice touch!
After your muffins have cooled completely you can either wrap them individually in foil or plastic wrap, or place them all together in a large plastic freezer bag. The problem with these methods of course is the use of single-use plastics. We prefer to store muffins in the freezer in a large airtight container with a tight fitting lid for up to two weeks.
Substitutions
We've used frozen raspberries for this recipe, but feel free to swap in frozen blueberries, strawberries, or any other fruit you like. You can also substitute fresh fruit in these buttermilk muffins in equal amounts! Note that frozen berries can make the batter stiff and harder to stir.
Spelt is an ancient grain that contains gluten, so you can safely substitute it 1 for 1 for most other flours that also have gluten.
You can also bake buttermilk muffins with a blend of half whole spelt and half light spelt flour if you prefer. Whole wheat and white all-purpose flour can also be used! Recipes with whole wheat flour tend to require more liquid, so keep this in mind if your raspberry muffin batter feels a bit stiff or dry.
To make dairy-free raspberry muffins simply swap out the buttermilk for an equal amount of plant-based milk mixed with either 1 teaspoon of lemon juice or apple cider vinegar.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 278mgCarbohydrates: 54gFiber: 8gSugar: 6gProtein: 13g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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