In a large bowl, stir the oatmeal and milk together; let stand for 10 minutes.
Preheat oven to 425 degrees F. Line 12 muffin cups with papers or brush muffin cups with melted butter; set aside.
After the oats soak for 10 minutes, add in the sugar, melted butter, orange extract or zest, and the egg to the oats in milk; stir well to incorporate.
In a small bowl, sift together the flour, baking soda, baking powder, and cinnamon; carefully add the dry mixture to the wet mixture about a ½ cup at a time. Gently fold in 1 cup of the blueberries and the pecans, reserving ½ cup of the blueberries.
Using a scoop, add the muffin batter to the prepared muffin cups and sprinkle with remaining blueberries.
Bake for 20 minutes or until golden brown. Remove from oven and allow to cool on a cooling rack.
When the muffins are cool sprinkle with the confectioners' sugar (if desired) and serve.
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