Preheat oven to 385°F (196°C) and grease and flour a muffin pan or a 9-inch (22 cm) pan, any shape.
Chop the pecans and toast in the oven for about 5 to 8 minutes. Watch them carefully so they don’t burn.
In a large mixing bowl, whisk the dry ingredients until well combined.
In a medium bowl, whisk the wet ingredients until smooth and creamy. Us a small immersion blender to get the best results.
Make a well in the center of the flour mixture and add the wet ingredients. Fold the wet and dry ingredients until almost combined. Add the nuts and cranberries and fold. Add the blueberries and gently fold until combined. Fill the muffin tins ¾ of the way full and sprinkle the tops with cinnamon sugar.
Bake for 15 minutes or until a wooden toothpick comes out clean when inserted in the center. If you make a coffee cake, bake for 25 minutes, or until a toothpick comes out clean when inserted in the center. Let cool for 15 minutes before cutting if you make the coffee cake.