- 1. Preheat oven to 350. Grease or line a 12 cup muffin tin with muffin cups.
- 2.
Mix oats, pecans, salt, baking powder, and spices. In a separate bowl, mix eggs, milk, syrup, and vanilla. Pour wet ingredients over dry, and mix well to combine. Fold in blueberries.
- 3.
Fill muffin cups about halfway, and bake until just set – about 30 minutes. Cool for 10-15 minutes and remove from tin.
Can be kept in the fridge for 3 days, or in the freezer for a month. Serve warm on their own or with plain Greek yogurt and a drizzle of maple syrup.