Ingredients
1 cup quick-cooking oats1 cup orange juice1 teaspoon grated orange zest1 cup canola oil3 large eggs, room temperature, beaten3 cups all-purpose flour1 cup sugar4 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda3 to 4 cups fresh blueberriesTOPPING:1/2 cup finely chopped nuts3 tablespoons sugar1/2 teaspoon ground cinnamon
Preparation
Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter.
Bake at 400° for 15-18 minutes or until lightly browned.
Cool for 5 minutes before removing to a wire rack.
