Raspberry Spelt Muffins

Make the most of summer berries with these easy and whole grain raspberry spelt muffins.

This simple recipe comes together in no time and is full of sweet raspberries for a seasonal treat perfect for breakfast on-the-go or afternoon snacks.

The light sweetness combined with the whole grain spelt flour and moist raspberries make these a delightful treat without being heavy.

Simple Ingredients

As long as you have fresh raspberries the rest of the ingredients are very straightforward. The spelt flour might not always be a pantry staple but is generally fairly easy to find in most grocery stores.

Flour Substitutions

If you don’t have spelt a medium rye flour will also work here. I imagine all-purpose flour in the same measurement would also work but have not specifically tried it here.

Berry Choices

I only made these with raspberries but imagine most any fresh berry would work. Try whole blueberries or roughly chopped strawberries if you have. A mix of berries would also be quite lovely. Use what you have on hand.

How to Store

Store any leftover muffins in an airtight container where they will likely stay fresh for up to 4 days at room temperature.

For longer term storage, put baked and cooled muffins into freezer bags and freeze.

Eat any frozen muffins within 6 months for best flavor and to prevent freezer burn. Let frozen muffins thaw on the counter prior to serving