Blueberry Bean Muffins

August 12, 2010
Posted in: Recipes

Our blueberry bean muffin recipe is a quick and delicious brunch idea, and a healthy alternative to traditional recipes. Any canned or dry-packaged bean variety can be substituted for kidney beans. Serve these antioxidant rich muffins hot from the oven.

*Recipe updated 7.19.21

Blueberry Bean Muffin Recipe

Makes 12 muffins

Ingredients

  • 2 15-ounce cans, rinsed and drained, or 3 cups cooked dry-packaged 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 ground cinnamon
  • 1/2 teaspoon ground all spice
  • 1/2 teaspoon ground cloves
  • 1 cup blueberries, fresh or frozen
  • 3/4 cup pecans, chopped

Preparation

  1. Preheat oven to 375 degrees.
  2. In a blender or food processor process process beans and milk until smooth.
  3. In a large bowl mix sugar and butter; beat in eggs and vanilla. Add bean mixture, mixing until well blended.
  4. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries.
  5. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans.
  6. Bake muffins for about 20-25 minutes until toothpicks inserted in centers come out clean.
  7. Cool in pans on wire racks 5 minutes; remove from pans and cool.

 

We hope you enjoy this blueberry bean muffin recipe!

Check out more of our recipes:

View all recipes from USDBC

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