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Lemon Berry Spelt Flour Muffins

Lemon Berry Spelt Flour Muffins. This recipe is like spring in muffin form! Using spelt flour lends a whole grain goodness to these tasty baked treats.

Lemon Berry Spelt Flour Muffins. This recipe is like spring in muffin form! Using spelt flour lends a whole grain goodness to these tasty baked treats. #healthy #muffins #recipe

Do you ever second guess yourself?

I do all the time.

It’s something I’m consciously working on. Trusting myself and these muffins were a test in that. We had some berries in the fridge that weren’t going to be eaten and with a crisper full of lemons, my very first thought was muffins.

Lemon Berry Spelt Flour Muffins on a small plate

Lemon Berry Spelt Flour Muffins, to be exact.


Spelt is an ancient whole grain, said to be more nutritious than modern grains.

I love me some spelt flour for a nice non-GMO baking alternative.

Yes, it has low levels of gluten, so it is not celiac friendly, but it is a nutritious flour option for everyone else. You won’t end up with cake-y light muffins like at Tim Horton’s and the like, they will be more dense. Personally, I like it better that way.

If I want cake, I’ll just eat freaking cake. ๐Ÿ˜‰

Fresh baked muffins in a muffin tin

Anyways, so far so good with my muffins.

They smelled lovely baking up in the oven and I highly anticipated enjoying a fresh hot muffin with a nice cup of coffee. Which I did.


Lemon Berry Spelt Flour Muffins with a bite out of one

But then … Joe tried a muffin. Dun, dun, duuuuuun.

He did not like them.

At all.

Like he had one bite and left the rest. While I tried not be offended, I also kind of struggled with my own taste. I liked them. Am I weird? Is my taste off?


So, I packed up the rest of the muffins and brought them with me to work.

Lemon Berry Spelt Flour Muffins

I figured I’d leave them out and wait and see what happened. Much to my happy surprise, the muffins disappeared in record time by my co-workers, with the ones who missed out on them asking me if I had any more.


I was so relieved.

Then I got to thinking. Joe is not a fan of citrus baked in anything. Actually, he only likes citrus on it’s own. Straight up and natural, like peeled orange segments. He is literally offended when people mix fruit with meat. Maybe I should have thought about my audience with my muffins and trusted my gut.

Or next time, no muffins for Joe. ๐Ÿ˜‰

Lemon Berry Spelt Flour Muffins


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Carrot Date Muffins

Pineapple Ginger Muffins

Carrot Cake Spelt Flour Muffins

Peanut Butter and Dark Chocolate Breakfast Muffins

Cream Cheese Stuffed Carrot Muffins

*Originally posted July, 2015. Updated April 18, 2019*

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  ๐Ÿ™‚

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Lemon Berry Spelt Flour Muffins

Sharon Rhodes
Lemon Berry Spelt Flour Muffins. This recipe is like spring in muffin form! Using spelt flour lends a whole grain goodness to these tasty baked treats. 
5 from 4 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 203 kcal



  • Heat your oven to 375 and line a 12 cup muffin tin with parchment paper cups. Set aside
  • In a large mixing bowl whisk together the spelt flour, baking powder, sea salt and lemon zest and set aside
  • In another large mixing bowl, cream together the coconut oil and coconut sugar. Stir in the maple syrup, beaten eggs, lemon juice and vanilla. Pour this mixture over the flour and stir until just combined. Don’t over mix! Gently fold in the berries
  • Scoop evenly into the muffin tin and bake for 25-30 minutes, checking that a toothpick comes out clean
  • Cool on a baking rack for 10 minutes


Serving: 12Calories: 203kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 4gCholesterol: 27mgSodium: 79mgPotassium: 154mgFiber: 3gSugar: 13gVitamin A: 50IUVitamin C: 2.8mgCalcium: 61mgIron: 1.2mg
Keyword lemon berry muffins, spelt flour muffins
Tried this recipe?Let us know how it was!

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    1. I haven’t tried it in a loaf pan but I would say bake at 350 for 45-60 minutes. Check with a toothpick test at 45 minutes in.

  1. I noticed you left out the addition of the lemon juice to the wet ingredients – I am hoping I was right to do so – they are in the oven now and hoping for the best! I was surprised at how many berries were needed (2 cups) – I hope they aren’t too mushy! ๐Ÿ™‚

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