Raspberry Oatmeal Spelt Muffins

Raspberry oatmeal spelt muffins cooling on a metal rack on a white marbled countertop

All work and no baking makes Sophie go something something… Crazy? Don’t mind if I do! Whoop, whoop, whoop, whoop. 😀 It’s been a very full month around here and I’m really missing baking up new (and old) recipes to munch on and share with you all! I did manage to whip up a batch of these muffins last week amongst all the craziness and felt much better after I stuffed one in my mouth.

These and my Blueberry Bran Spelt Flour Muffins are my go to muffin recipes and they don’t stick around long unless I tuck some into the freezer for another morning! The lemon in these really shines through too. I sincerely encourage you to indulge at least once and put a nice slice of cold butter on one when it’s still warm from the oven… you won’t regret it. 😉

Happy baking!

Recipe updated January 2, 2024: While the changes are small, I have started baking with organic, all purpose flour again so I have included the adjustments for that option as well as the gram weights since I use a scale for almost everything these days.

If you liked this recipe you are going to love these ones!

Blueberry Bran Spelt Muffins
Ancient Grain Blueberry Banana Baked Oatmeal
Blueberry Whole Spelt Waffles

Raspberry Oatmeal Spelt Muffins

Course Breakfast
Keyword Muffins
Servings 12 muffins
Author Sophie


  • 2 cups rolled oats (220g)
  • 1 1/2 cups buttermilk or yogurt, milk, almond milk, etc. (375ml or 450ml if using all purpose wheat flour)
  • 2 1/2 cups organic all purpose, unbleached spelt flour or all purpose wheat flour (300g)
  • 3/4 cup brown sugar lightly packed (154g)
  • 1 tsp sea salt (6g)
  • 2 tsp baking powder (8g)
  • 1 tsp baking soda (6g)
  • 1 cup grape seed oil (189g) or melted and slightly cooled coconut oil
  • 2 large eggs
  • 2 tsp vanilla extract (10g)
  • zest of 1 lemon
  • 2 cups frozen raspberries (200g) or blueberries or a combination of both
  • additional rolled oats to sprinkle on top (optional)


  1. Preheat the oven to 425 degrees F. Line a muffin pan with muffin cup liners or grease the muffin pan with butter and set aside.

  2. Combine the oats and buttermilk in a medium bowl. Set aside and let it soak while you continue preparing the rest of the ingredients. Mix together the flour, sugar, salt, baking powder and baking soda in a large bowl. In a third bowl or glass measuring cup, whisk together the oil, eggs, vanilla extract, and lemon rind.

  3. Add the oil mixture to the oats mixture and stir to combine. Toss the berries in the flour mixture then add the wet mixture and gently fold until just combined.

  4. Fill each muffin cup really full so that each one is heaped. Top each muffin with oats if desired.

  5. Bake at 425 degrees F for 10 minutes. Lower the temperature to 375 degrees F for another 15 minutes or until a toothpick poked in the centre of a muffin comes out clean. Broil for 2 - 3 minutes to brown and crisp the muffins tops (optional).

  6. Remove from the oven and let the muffins cool for 5 - 10 minutes in the muffin tins before removing.

6 thoughts on “Raspberry Oatmeal Spelt Muffins

  1. Thank you for your recipe, I made these beautiful raspberry spelt muffins this morning. They were delicious! I substituted wholemeal spelt flour as that was my preference and enjoyed them with almond butter.

    1. Hi Nancy, wonderful thank you for your comment. I haven’t tried making them with just whole spelt flour before, I’m glad they turned out and I will have to give that a try too, happy baking!

  2. I stumbled across this recipe on Pinterest and I just LOVE it. Thanks for creating and sharing it. Am trying it with cherries and chocolate as we speak.

    1. Hi Stephanie, thank you so much! Cherries and chocolate sound like a to die for combination, let me know how they turn out. 😀 Happy baking!

  3. Thank you for a lovely spelt recipe. Very easy to do and very tasty. I made it with almond milk, and coconut oil. It needed a bit longer in my oven especially for the bigger ones!

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