1 1/3 c. all-purpose flour
1 c. Quaker Oats (quick or old fashioned), uncooked
1/4 c. firmly packed brown sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (optional)
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 to 20 minutes or until golden brown. Serve warm. 1 dozen.

Variation: Substitute fresh or frozen cranberries for blueberries.

Note: To freeze, wrap muffins securely. To reheat frozen muffins in microwave oven, microwave at high about 30 seconds per muffin.