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muffins with high protein insect flour

Blueberry muffins

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  • All-purpose flour: 230 g
  • Buffalo worms flour: 60 g
  • Baking powder: 2½ tsp 
  • Cane sugar: 150 g
  • Unsweetened almond milk: 240 g
  • Seed oil: 75 g
  • Blueberries, fresh or frozen: 80-100 g

For 12 muffins


  1. Let’s start by pouring milk and sugar into a bowl and stirring well to dissolve the sugar.


  1. Sift in a large bowl the flour, buffalo worm flour, baking powder and salt and mix the ingredients.
  2. Pour the wet mixture into the flours and mix until combined. While mixing add the oil. Don’t overmix, or your muffins will be less tender.

    Preheat the oven to 355°F or 180°C, and set two baking sheets with about 10-15 ramekins.
  3. Now add the blueberries and gently fold them into the batter. You can use the frozen as well as the fresh ones.

    Fill each ramekin with batter up to ¾ full. Optionally, but very recommended, I suggest you add a few blueberries and sprinkle the top with a little cane sugar.
  4. Place the baking sheet in the oven and bake for 30 minutes until the top swells slightly.

    After taking them out from the oven, let cool for a few minutes and enjoy warm or room temperature.
This recipe has been created by
Davide Rizzoli

Do you want to recreate this recipe? Do you want to create your own signature dish? Discover our insect flours. 


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