Cricket Recipe: Gluten Free Blueberry Crumble Muffins

Season: Winter, Spring, Summer, Fall

Next Millennium Foods

These muffins are the perfect morning protein boost. A real treat, even the next day! The berries, applesauce, Protein2050 cricket flour, and eggs make waking up easy.


For the muffins:

  • 1/3 cup Protein2050 Cricket Flour
  • 1/3 cup coconut flour
  • 1/4 cup sorghum flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup applesauce
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup maple syrup
  • 4 eggs
  • 1 tablespoon sunflower oil
  • 1/2 cup fresh blueberries

For the crumble topping:

  • 1/3 cup walnuts and pecans, chopped
  • 2 tablespoons almond meal
  • 1/8 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 1 tablespoon butter, melted
  • Dash of sea salt


  1. Preheat oven to 350°F. Place paper liners in 8 muffins cups.
  2. In a medium bowl, use a whisk to combine the dry ingredients: Protein2050 Cricket Flour, coconut flour, sorghum flour, baking powder, salt, and cinnamon.
  3. In a separate bowl combine the applesauce, vanilla, maple syrup, and eggs.  Blend well using a hand mixer.
  4. Add the mixed dry ingredients to the mixed wet ingredients, and blend to combine.  With your hand mixer on low speed, slowly add the sunflower oil. Mix well.
  5. Fold in the blueberries, saving a few to add on top before they hit the oven for muffin-beautification.
  6. In a small bowl, combine all the ingredients for the crumble topping together.
  7. Fill muffins cups 2/3 full and top evenly with a teaspoon of crumble topping and the blueberries you saved.
  8. Bake at 350°F for 25-30 minutes, or until a toothpick that has pierced the muffin center comes out clean. Cool for 10 minutes.
  9. You won’t have to call the gang down, because the aroma does it for you!

Keywords: gluten-free, crickets, insects, breakfast

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