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    Baked Goods

    Lemon Blueberry Protein Muffins

    You won’t believe these antioxidant-loaded muffins are enriched with insect protein.

    Pure Canadian Tenebrio Molitor Protein Powder
    YIELD: 12

    Landish Tenebrio Molitor is super versatile thanks to its taste of toasted nuts, making it perfect for sweet recipes and baking.

    This complete protein has many incredible benefits like all 9 essential amino acids, omega 3 and 6, vitamin B12, and prebiotic fibre. Plus it’s clean, sustainable, and sourced in Québec.

    Enjoy this powerful protein with the bright taste of lemon and blueberries, which have some of the highest levels of antioxidants like vitamin C, manganese, and vitamin K.

    Dry ingredients

    1 ½ cups whole spelt flour
    ½ cup Landish Tenebrio Molitor Protein Powder
    ¾ cup date sugar or coconut sugar
    1 ¼ tsp baking powder
    ⅛ tsp salt

    Wet ingredients

    1 cup milk or oat milk + 1 tsp lemon juice
    ½ cup avocado oil
    ½ cup apple sauce
    1 lemon, zested
    2 tbsp lemon juice (from zested lemon)
    2 eggs
    2 cups blueberries + more for the top of the muffin (optional)


    Preheat the oven to 350F. Line the muffin tin with muffin liners or spray with avocado oil.


    Pour the milk into a small bowl and add 1 tsp lemon juice. Mix well and set aside.


    Measure and sift the dry ingredients (whole spelt flour, date sugar, Landish Tenebrio Molitor powder, baking powder, salt) into a large mixing bowl.


    Pour the avocado oil, apple sauce, lemon juice, lemon zest, and eggs into a bowl and beat until incorporated. Lastly, pour in the milk and mix.


    Make a well in the dry ingredients and pour in the wet ingredients. Fold in the wet ingredients a few times and then pour in and fold in the blueberries. Fold until incorporated. Do your best not to overmix the batter.


    Scoop batter equally into 12 muffin liners. Top the batter in each liner with an extra 3-4 blueberries per muffin (optional).


    Bake for 18-20 minutes.

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