1 1/3 c. all-purpose flour
1 c. Quaker oats (old fashioned, uncooked)
1/4 c. firmly packed brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. fresh or frozen blueberries
2/3 c. milk
1/3 c. orange juice
1/4 c. vegetable oil
1 egg, beaten
2 tsp. grated orange peel

Heat oven to 400 degrees. Grease 12 medium muffin cups or line with paper baking cups. Combine dry ingredients. Gently stir in blueberries. Add combined remaining ingredients, mixing just until dry ingredients are moistened.

Fill prepared muffin cups 2/3 full. Bake 18-20 minutes until golden brown. Serve warm. 1 dozen muffins.