Steph's Blueberry Muffins

I have had this recipe forever, it seems. I may try new recipes, but this is THE ONE recipe I always make! We pick wild blueberries every August, so our freezer has an abundance of BBs all year - perfect!

• Ready In: 30 mins
• Serves: 12

Ingredients

• 1⁄2 cup rolled oats
• 1⁄2 cup  orange juice (can substitute apple)
• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup white sugar
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1⁄2 cup  vegetable oil
• 1  egg, slightly beaten
• 1  cup  fresh/frozen blueberries, thawed (I don't thaw the BBs, I just toss them with the flour mixture before adding the wet ingredients)

• TOPPING

• 2  tablespoons white sugar
• 1⁄4 teaspoon cinnamon

Directions

1. Preheat oven to 400°F.
2. Line muffin cups with paper cups or grease (12 regular muffins); (I make 6 regular-size muffins, then make a dozen small muffins for my young children).
3. In a large bowl, combine oats and orange juice; stir well.
4. Combine flour, 1/2 cup sugar, baking powder, baking soda and salt, oil& egg; mix well with oats and OJ.
5. Stir in Blueberries.
6. Fill cups 2/3 full.
7. Blend 2 TBSP sugar and cinnamon; sprinkle on muffins.
8. Bake at 400F for 18-22 minutes or till golden brown.
9. Easily frozen.
10. I imagine you could use other berries, as well.