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Home > Blueberry bean muffins

Blueberry bean muffins

Recipe Information

Servings 12
Preparation Time 10 Minutes
Cook Time 25 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Blueberries; Kidney Beans
Category Beans & Legumes; Fruit
Meal Breakfast; Brunch
Type Appetizer; Dessert
Diet Low Calorie; Low Fat; Low Cholesterol; High fiber; Vegetarian


  • 2 cans (15 ounces each) red kidney beans 

  • 1/3 cup milk 

  • 1 cup sugar 

  • 1/4 cup butter or margarine, softened

  • 3 eggs 

  • 2 teaspoons vanilla 

  • 1 cup all-purpose flour 

  • 1/2 cup whole-wheat flour 

  • 1 teaspoon baking soda 

  • 1/2 teaspoon salt 

  • 1 teaspoon cinnamon, ground

  • 1/2 teaspoon allspice, ground

  • 1/2 teaspoon cloves, ground

  • 1 cup blueberries, fresh or frozen

  • 3/4 cup pecans, chopped



  • Process the beans and milk in a food processor or blender until smooth.

  • Mix the sugar and butter in a large bowl, and beat in the eggs and vanilla. Add the bean mixture, mixing until well blended.

  • Mix in the combined flours, baking soda, salt, and spices.

  • Gently mix in the blueberries.

  • Spoon the mixture into 12 greased or paper-lined muffin cups, and sprinkle with pecans.

  • Bake the muffins in a preheated 375�F oven until toothpicks inserted in the centers come out clean, 20-25 minutes.

  • Cool in pans on wire racks for 5 minutes, then remove from pans and continue to cool completely.


Nutrition (per serving)

  • Calories: 288 cal

  • Total fat: 10g

  • Cholesterol: 64mg

  • Sodium: 500mg

  • Carbohydrates: 43g

  • Fiber: 5g

  • Protein: 8g