- 1 cup quick rolled oats
- 1 cup orange juice
- 1 teaspoon grated orange zest
- 1 cup vegetable oil
- 3 eggs, beaten
- 3 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups fresh blueberries
- TOPPING:
- 1/2 cup finely chopped nuts
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- Mix oats, orange juice and zest; blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 degrees F for about 15 to 18 minutes, or until lightly browned.