Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
In a separate bowl, beat together the vegetable oil, egg, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the blueberries and chopped pecans, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a nut-free version, simply omit the pecans or replace them with sunflower seeds. If you have picky eaters who aren’t fond of blueberries, try substituting them with raspberries or chopped apples. You can also add a streusel topping for extra sweetness and crunch by mixing 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons of butter until crumbly, then sprinkling it over the muffins before baking.
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