Orange Honey Blueberry Muffins with Maple Crumble Topping

Orange Honey Blueberry Muffins with Maple Crumble Topping

Here's another frugal recipe, believe it or not!  Remember, frugality isn't necessarily about being cheap or inexpensive, rather it is about using what is on hand and not being wasteful.  So, I had a little honey in the bottom of a jar, some orange juice in the fridge, some blueberries from picking yesterday that had been left out, and just a bit of maple sugar left in the bottom of a container.  Hence... 

Orange Honey Blueberry Muffins with Maple Crumble Topping
Makes 12 muffins

Pre-heat the oven to 400F and spray a muffin pan with olive oil cooking spray.

In a mixing bowl, combine:

1/2 cup honey
1/2 cup orange juice
1/4 cup olive oil
1 egg

In another mixing bowl, combine:

2 cups whole wheat flour (pastry preferred)
2 tablespoons potato or corn starch
1/2 cup oats 
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries

Add the wet ingredients to the dry ingredients, and stir them until they are just combined.  Divide the batter up between the muffin cups.  Set the muffins aside and prepare the crumble topping.

In a bowl mix together until it resembles fine crumbs:

1/2 cup whole wheat flour (as above)
1/4 cup maple sugar
1/4 cup sugar (organic if available)
4 tablespoons butter 

Sprinkle the topping over the muffins by tablespoonfuls, using all of the topping on the muffins.  Bake the muffins at 400F for about 15 minutes or until they are firm in the center.  Let them rest on a baking rack or trivet at least 5 minutes before using a knife slipped in around the sides to remove them from the pan.

Enjoy!