Repeat after me. "This is not a strange recipe and I have an open mind". These AIP liver and blueberry muffins were a huge success after my presentation at the AIP Coach Summit last year, and now I'm sharing the recipe here. Highly nutrient dense, filling and absolutely delicious, these muffins are a perfect way to eat organ meat, particularly if you thought you didn't like it!
Why I wrote this recipe
I realize not everyone is a fan of eating organ meat so this recipe was originally written for the skeptics. Organ meat is strongly encouraged on the Autoimmune Protocol because you won't find a food that's more nutritious. It is the richest source of almost every nutrient, including vitamins, minerals, essential amino acids and healthy fats. It's better than any supplement on the market and, if you've been told you have an iron deficiency, there's all the more reason to eat organ meat because it is rich in iron too. And of all the organ meats, liver is the most nutritious.
Important to note : Because these liver and blueberry muffins are so nutrient dense, I advise you not to eat them later in the day. Liver can be energizing and you don't want a burst of energy when your body should naturally be starting to wind down for the day.
These muffins are so tasty, you wouldn't even know they contained liver if you hadn't made them yourself. In fact, as my son gobbled a couple up he said "Mum, you've managed to make liver taste good". Praise indeed!
Note : These Liver and Blueberry Muffins are an AIP compliant recipe. However if you have reintroduced whole eggs (Stage 2) use 2 medium eggs as detailed in the instructions below. If you haven’t got to reintroductions yet, I've got you! Check out my Autoimmune Protocol Reintroduction Cookbook. It helps get you ready for reintros, taking you through the process, and giving loads of yummy recipes for you to enjoy along the way. Most of the recipes can be made elimination phase compliant too.
Can I use different berries for these Liver and Blueberry Muffins?
Yes, I've tried them with frozen raspberries and liked them, although I do prefer with blueberries. I imagine cherries will be great, and chopped strawberries will also work well.
Do these Muffins freeze well?
Yes. Once they've cooled down completely put the muffins into a freezer container, or BPA plastic bags and freeze. When you want to eat a muffin, allow it to thaw completely. Eat cold, or warm gently in a low oven or microwave.
Can I make these Liver and Blueberry Muffins with whole eggs?
Yes. Whisk 2 medium eggs in a bowl and slowly add to the mix while the motor is running. See the instructions below for when to incorporate eggs into the recipe.
Do these Muffins taste of liver?
Nope. Full disclosure, you'll likely think there's something in them that you can't quite put your finger on, but no way on earth would you think it was liver if you didn't already know. Be sure to distribute the blueberries evenly, so you get them with every bite!
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I can't wait for you to give these Liver and Blueberry Muffins a try so be sure to let me know what you think. As ever, I love getting your feedback so leave me a comment below. And don't forget to tag me on Instagram, so I can share them.
Liver and Blueberry Muffins
Prep time: 15 minutes
Cook time: 25-30 minutes
Print the recipe here!
Preheat the oven to 350F. Line a 12 hole muffin tin with parchment cases.
Put the chicken livers and banana into a food processor and blend until smooth.
Transfer them to a mixing bowl and mix in the coconut oil and maple syrup.
If you are using eggs (for stage 2 reintroduction) gradually add them to the bowl with the motor running, until fully incorporated.
Tip in the dry ingredients and mix again till combined.
If you are making the AIP compliant version, prepare the gelatin "eggs". Put the gelatin into a small bowl and the apple cider vinegar and hot water into another. Whisk in the gelatin until the mixture is frothy. Add to the mixing bowl while the motor is running, and combine for a couple of seconds.
Add the blueberries, turn up the speed and mix for a few seconds to disperse.
Spoon mixture into the cases, I like to use a cookie scoop, making sure the blueberries are distributed evenly.
Bake for 25-30 minutes until just firm on the top. Remove from the oven and transfer to a wire rack to cool down.
Best eaten warm.