Heat oven to 400°F. Line muffin pan with paper baking cups or lightly grease.
Drain and rinse wild blueberries in cold water; set aside.
Stir together orange juice, oil, eggs and muffin mix until blended. Gently stir in Fill muffin cups 2/3 full.
Bake 18-22 minutes or until golden brown. Cool 5 minutes; gently loosen and remove from pan. Cool completely before glazing.
For glaze: stir orange juice, powdered sugar and zest together until smooth. Drizzle over cooled muffins.