Bluuuuueberry Grub Muffins. Come and get em' while they're hot!! And, they're gluten free too so all of you celiacs out there can enjoy them as well. Why grubs you ask... well why not sneak in a little protein when we can.

For this recipe I used Wax worms which are the caterpillar larvae of wax moths. They have a neutral taste and take on the flavor of what you cook them in. For example, I prep cooked the little critters for one minute in a persimmon/ Kefir lime leaf stock. The waxworms took that flavor on and you can taste it in the muffin which adds another layer of flavor.

Step 1: Ingredients

Note: For cleaning and preparing live insects for this recipe please refer to my "Insects for food Prep.101" Instructables

Assuming you have followed above Instructable, lets get started.

Blueberry Sauce

One Cup Fresh Blueberries

One Tablespoon Apple Juice

Two Tablespoons Honey

Half a teaspoon fresh micro planed Ginger

Quarter Cup Wax Worms or other Insect (really, it's up to you how many grubs you want in your muffins)

Blueberry Grub Muffins ( Gluten Free)

Six Whole Eggs

Half a Cup Coconut Flour

One third Cup Honey

Two Tablespoons Buttermilk (substitute for juice for a dairy free option)

One Fourth Cup Butter (coconut oil for a dairy free option)

Three Quarters teaspoon Vanilla

Half teaspoon Baking Soda

Half teaspoon Salt

Step 2: Blueberry Sauce

In a small saucepan add 1/2 Tablespoon apple juice, blueberries, 2 Tablespoons honey and ginger on a low heat for five to seven minutes or until berries start to soften and burst then crush any berries that haven't burst.