Blueberry-Orange Muffins

1 cup quick-cooking oats 1 cup orange juice 1 teaspoon grated orange zest 1 cup canola oil 3 large eggs, room temperature, beaten 3 cups all-purpose flour 1 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3 to 4 cups fresh blueberries topping: 1/2 cup finely chopped nuts 3 tablespoons sugar 1/2 teaspoon ground cinnamon

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.