Buttermilk Raspberry Muffins are moist, gently sweetened with brown sugar, and have a rich nutty flavour from whole spelt flour. They’re a great option for breakfast or snack time! Perhaps the best part is they come together in about 15 minutes, bake up in half an hour, and freeze well in batches for meal planning.
How To Make Buttermilk Raspberry Muffins
Whether we’re focused on modern baking, or more traditional classics, we all agree we love simple recipes that allow ingredients to shine! Here’s the rundown on how to make these super simple buttermilk raspberry muffins:
- Preheat the oven and fill a muffin tin with paper baking cups.
- Whisk the wet ingredients together.
- Mix the dry ingredients together.
- Stir wet ingredients into dry.
- Add raspberries and stir.
- Fill muffin cups and bake!
Whole Spelt Flour Substitutions
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 bake this muffin recipe 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.
Make These Muffins Dairy Free
To make dairy-free raspberry muffins simply swap out the buttermilk for an equal amount of plant-based milk with either 1 teaspoon of lemon juice or apple cider vinegar added.
Baking Muffins With Frozen Fruit
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 this muffin recipe in equal amounts! Note that frozen berries in muffins sometimes make the batter more stiff and harder to stir, and if using fresh fruit you may need to be more gentle.
Optional Add-Ins
We love this recipe as is, however, to take your buttermilk muffins to the next level consider adding up to 1/2 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!
How To Freeze Buttermilk Raspberry Muffins
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 our muffins in the freezer in a large airtight container with a tight fitting lid for up to two weeks.
More Muffin Recipes To Check Out:
Vegan Chocolate Zucchini Muffins
Whole Wheat Chocolate Beet Muffins
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PinDescription
Buttermilk Raspberry Muffins are moist and sweetened with brown sugar making them a great option for breakfast or snack time.
Ingredients
1/4 cup oil
3/4 cup brown sugar, loosely packed
1/3 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2 3/4 cup whole spelt flour (or flour of choice)
2 teaspoons baking powder
1/2 teaspoon sea salt
1 1/2 cup frozen raspberries
1/2 cup nuts or chocolate chips (optional)
Instructions
- Preheat oven to 375ºF and line a muffin tin with paper baking cups.
- Combine oil, brown sugar, applesauce, eggs, vanilla, and buttermilk in a bowl and set aside.
- In another bowl combine flour, salt, and baking powder.
- Stir the wet ingredients into the dry until just combined. Add raspberries (and chocolate or nuts if using) and stir again until just until combined.
- Bake muffins for 30 minutes or until the tops spring back when lightly touched. Cool on rack. Serve or freeze. Muffins will keep at room temperature, stored in an airtight container, for up to three days.
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