Place the brown sugar, cinnamon and pecans in a small bowl.
Combine the rolled oats and orange juice in another small bowl and let stand for at least 10 minutes.
Sift the flour, salt, baking soda and baking powder into a large bowl.
Stir in the vegetable oil and sugar.
Stir in the eggs and the rolled oats mixture.
Add the blueberries, stirring gently to keep them whole.
Spoon the batter into 24 to 36 greased or paper-lined muffin cups.
Sprinkle the brown sugar mixture over the top.
Bake at 400 degrees for 15 minutes or until muffins test done.
The muffins do not freeze well, but they will keep for several days if covered with foil.
Note: If you use frozen blueberries, reduce the amount of orange juice by 3 tablespoons.