Preheat oven to 350˚F. Lightly grease a regular 12-cup muffin pan with butter.
In a mixing bowl, stir together oats, chopped pecans, baking powder, cinnamon, and salt. Stir in milk, beaten eggs, honey, butter, and zest. Fold in berries.
Divide oat mixture between muffin cups and bake until the tops are firm to the touch, 30-35 minutes.
Cool muffins in the pan for 10 minutes, then use a knife around the edge of each one and remove to a cooling rack.
Note: These can be frozen in a ziplok freezer bag, once completely cooled.
