In a small bowl, combine the oats and orange juice; let stand for 5 minutes. Stir in egg and oil until blended. Combine the flour, 1/4 cup sugar, baking powder, salt and baking soda; stir into oat mixture just until moistened. Fold in blueberries.
Coat muffin cups with nonstick cooking spray or use paper liners; fill two-thirds full with batter. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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