Heat oven to 375°F. Spray 24 regular-size muffin cups with cooking spray or line with paper cups. In food processor or blender, combine beans and milk. Cover; process 25 seconds or until smooth. Add sugar, butter, eggs and vanilla. Cover; process 20 seconds or until well blended.

In large bowl, mix all remaining ingredients except blueberries and pecans. Stir in bean mixture until all dry ingredients are moistened. Fold in blueberries. Spoon into muffin cups, filling nearly full. Sprinkle with pecans. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pans. Serve warm or cool. Store covered at room temperature up to 2 days, or for longer storage, freeze for up to 3 months.

Tip: These healthy muffins are delicious warm or cool. If you want to warm them, just place one muffin on a microwavable plate. Microwave 10 seconds or until warm.