Preheat oven to 350 degrees F. Grease bottom only of a 8 or 9-inch loaf pan.

In a large bowl, mix brown sugar, milk, oil, and eggs with a spoon until combined.

In a medium bowl, add whole wheat flour, all-purpose flour, oats, baking powder, cinnamon, and salt. Whisk until combined.

Add the flour mixture to the wet ingredients. Stir or beat until combined. (Beat about 30 seconds). Fold in the blueberries and walnuts. Pour batter into prepared loaf pan. Sprinkle with additional oats if desired.

Bake 45 to 55 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for 10 minutes. Loosen sides of the bread from the pan and remove it from the pan. Cool bread completely on a wire rack. Slice and enjoy.

Wrap leftovers in plastic wrap and store at room temperature up to 4 days or in the refrigerator up to 10 days.