Preheat oven to 350 degrees F. Line a muffin tin or spray with non stick oil.

Add the dry ingredients to a large mixing bowl (oats, Splenda, baking powder, cinnamon, salt, lemon zest). Fold together until well combined. Mix the wet ingredients separately (eggs, milk, vanilla extract). Add to the large mixing bowl, along with the blueberries and chopped pecans. Fold together, then spoon into the muffin tin. The mixture will be very wet with excess liquid. Evenly distribute the excess liquid between the 12 muffins.

Bake on the middle rack of the oven for 30 minutes, or until the muffins set and tops begin to brown slightly. Remove from the oven and allow to cool slightly before serving. Top with Greek yogurt (optional) or serve with additional blueberries, pecans, cinnamon, or lemon zest if desired.