Blueberry Maple Sumac Muffins

I call these muffins “elegant” because they’re not overwhelming. The dense whole wheat flour prevents them from rising much, the amount of maple syrup adds more flavor than sweetness, and the sumac gently adds an earthy sourness that really enhances the blueberries. It doesn’t taste like a sugar-bomb muffin, nor like a miniature breakfast cake. And with a small pat of butter, I’d have two every morning if I could.

Notes from our tests:

• Use very dark Grade B cooking maple syrup, otherwise the maple flavor just gets lost. Amber is great on pancakes, but Grade B is needed to hold up to the rest of the ingredients.

• Powdered sumac can come salted already, depending on where you get it from. Taste it, and if it tastes salty, cut out the extra salt from the recipe.

• Sparkling bakers sugar on top is always a fun treat.

Recipe:

Whip together in a mixer:

• 8 tbsps butter, melted

• 3/4 cup grade B cooking maple syrup, room temperature

• 2 large eggs

• 3/4 cup sour cream

Whisk together in a medium bowl:

• 2 cup whole wheat flour

• 2 tsp baking powder

• 1 tbsp powdered sumac

• 1 tsp salt

Add the flour mixture into the mixer, a couple of spoonfuls at a time, just until mixed.

Stir in by hand:

• 1 pound large blueberries, half crushed gently

Fill into muffin tins, and don’t worry too much about overfilling since they don’t rise much. Sprinkle with sparkling bakers sugar.

Bake at 375°F for about 30 minutes, or until the tops have browned slightly. Note that even when a skewer comes out clean from the muffin, they can still be underdone, so use color as your guide.