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.
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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.
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.