Blueberry Muffins

Line 24 muffin cups with paper liners and set aside. Preheat oven to 400 degrees. In a large mixing bowl, combine flour, 1/2 cup granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt and stir to mix. Combine buttermilk, sour cream, oil, melted butter, eggs, and vanilla in a medium bowl and beat with a wire whisk until blended.

Make a well in dry ingredients and pour the wet mixture into the well all at once. Stir until just moistened. In a medium bowl, combine blueberries, 1/4 cup granulated sugar, and pecans and toss to coat with sugar. Stir gently into batter just until blueberries and pecans are distributed.

Spoon batter into muffin cups, filling 3/4 full. Bake at 400 degrees for 20-25 minutes, until light golden brown and firm to the touch. Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.