1 c. quick cooking rolled oats
1 c. orange juice
1 tsp. grated orange zest
1 c. vegetable oil
3 whole eggs, beaten
3 c. flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3 c. fresh blueberries

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 for about 15 to 18 minutes or until lightly browned. Yield: 24 large muffins.