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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