Easy Gluten Free Jordan Marsh Blueberry Muffins
Kami K. baked these gluten free Jordan Marsh blueberry muffins first, and then her 12 year old son, Jameson K., baked them a second time. The first thing Jameson said, with no coaxing at all, was “Oh, these are really good!” Her husband, who is usually not a blueberry fan, ate two and announced that “these blueberry muffins are legit.” Even her 8 year old, who declared “I hate blueberry muffins,” quietly snuck one after watching his brother and dad enjoy them, and mumbled that it was good.
Gluten Free Jordan Marsh Blueberry Muffins That Taste Like the Real Thing
We built this version on our tested Jordan Marsh blueberry muffins and worked through gluten free blends until the crumb matched the original. Then two testers put it through an ordinary home kitchen, Kami K. and then Jameson K., with a conventional oven, a regular 12 cup muffin tin and both fresh and frozen blueberries, and the timings below held up every time.
Our opinion: do not skip the sugar on top or the rest. Jameson was unsure about the sugar at first, then reached his third muffin and ruled that it stays, because it turns the tops slightly crunchy. The rest matters too. The second batch sat the full 15 minutes and was not grainy at all, though Kami thinks 30 minutes gives the best result, and it is the step quick gluten free recipes tend to skip.
Why You’ll Love This Recipe
- The mashed berry trick: Mashed blueberries in the batter pack in berry flavor.
- Gluten free, not gritty: A rest before baking lets the flour hydrate. Thirty minutes is our pick, and 15 minutes was still smooth in our testers’ kitchen.
- A crunchy sugar top: The sprinkle on top bakes into a slightly crunchy crust over a soft crumb.
- Fresh or frozen berries: Both worked great in testing, with one small extra step for frozen.
- Skeptic approved: A husband who usually passes on blueberries and an 8 year old who swore he hated blueberry muffins both came around.
Ingredients You’ll Need
The recipe card has the exact amounts. This is a quick look at what each ingredient is doing and where you can adjust.
- Gluten free flour: use a 1 to 1 blend that includes xanthan gum. Brands differ in weight per cup, so a kitchen scale gives the steadiest results.
- Sugar: granulated sugar sweetens the crumb and helps the muffins brown, while the coarse sugar on top creates the crunch.
- Baking powder and baking soda: the powder gives most of the lift, and the soda deepens the browning.
- Eggs: two room temperature eggs bind the batter and help it rise.
- Sour cream, milk and oil: the oil keeps the crumb moist for longer. Plain Greek yogurt can stand in for the sour cream.
- Blueberries: fresh or frozen, some mashed into the batter and the rest folded in whole. The Step 1 tip covers frozen berries.
Celiac safe baking: if you are baking for someone with celiac disease, look for a certified gluten free label on your flour blend, baking powder and anything else that goes in the batter.
How to Make Easy Gluten Free Jordan Marsh Blueberry Muffins
Step 1: Make the batter
Mash 1/2 cup blueberries with a fork. Whisk the dry ingredients in one bowl and the wet ingredients in another, combine them gently, then fold in the mashed and whole berries.
Baker’s Tip: Mash 1/2 cup of the blueberries, because that is what makes these taste like the department store original. Using frozen berries? Microwave the ones you plan to mash for 30 seconds, mash them with a fork, and stir in the extra juice they release.
Step 2: Rest the batter and fill the pan
Give the batter a 30 minute rest while the oven preheats. Then fill all 12 liners right to the top, using a large cookie scoop or a 1/3 cup measure.
Tester Tip: Jameson K. baked the second batch and made sure it rested the full 15 minutes. The crumb was not grainy at all, though Kami K. thinks 30 minutes gives the best result. Scooping each liner full and leveling it to the top worked out great.
Step 3: Bake
Bake at 400°F for 5 minutes, then lower the oven to 350°F without opening the door and bake 16 to 19 minutes more.
Look for tops that spring back when touched, a toothpick that comes out clean, and centers that read 200 to 205°F.
Tester Tip: The quick 5 minutes at 400°F gave our testers’ muffins perfectly domed tops, and baking on the conventional setting at these same temperatures turned them a perfect golden brown.
What Our Test Bakers Learned
Two testers baked this recipe before it went live, Kami K. first and then Jameson K., age 12. Here is what they found and what stayed in the recipe because of it.
- Oven and pans: Both bakes used a conventional oven, with no convection fan, and a regular muffin tin filled level to the top with a scoop.
- What they changed or asked about: Jameson K.’s batch rested a full 15 minutes and came out smooth, not grainy. We kept 30 minutes in the recipe because Kami K. thinks it gives the best result. They baked with fresh and frozen berries. For the frozen ones, they microwaved the portion to mash for 30 seconds, mashed it, and added the extra juice to the batter.
- What the family said: Jameson was unsure about the sugar topping, then kept it after his third muffin because of the slightly crunchy top. His dad called them “legit.” His 8 year old brother started with “I hate blueberry muffins. I’ve tried them before and didn’t like them,” then quietly snuck one and reluctantly mumbled that it was good.
Tips for Perfect Muffins Every Time
- Weigh the flour, or spoon it into the cup and level it off, because packed flour makes a heavy batter and dense muffins.
- Bring the eggs and dairy to room temperature. A 5 minute soak of the eggs in warm water speeds that up.
- Keep the oven door shut when you drop the temperature, since the opening blast of heat builds the tall domes.
- An oven thermometer tells you the truth, because many ovens run hotter or cooler than the dial says.
- Dark metal pans bake faster, so begin checking 2 to 3 minutes sooner.
- These muffins are at their best the day they are baked. A 10 second warm up in the microwave softens leftovers.
Storing and Freezing
Once cooled, store the muffins airtight on the counter for 2 days or in the fridge for 5. To freeze, wrap each one separately and keep them frozen for up to 3 months, then thaw overnight or microwave for 15 to 20 seconds.
Frequently Asked Questions
A Boston department store bakery classic, famous for berries mashed into the batter and a sugary top.
It carries berry flavor through the whole crumb, not just the pockets of whole fruit.
Yes. Microwave the berries you mash for 30 seconds, mash them, and add the extra juice. Keep the whole ones frozen.
Pick a 1 to 1 baking blend that already contains xanthan gum. Almond or coconut flour alone will not work here, since they behave very differently.
30 minutes gives the best result. A 15 minute rest was still smooth in testing.
Yes. It bakes into a slightly crunchy top that Jameson K. voted to keep.
The flour has not had time to soak up the liquid. Weigh the flour and let the batter rest before baking.
Toss the whole berries in a spoonful of flour before folding them in, and fill the liners right away.
Yes. You will get about 24 to 30, baked at 375°F for roughly 10 to 13 minutes.
Best Gluten Free Jordan Marsh Blueberry Muffins
Ingredients
Method
- Preheat the oven to 400°F. Line a 12 cup muffin pan with parchment liners, or lightly spray paper liners with oil so the muffins release cleanly.
- In a large bowl, whisk together the gluten free flour, sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk the eggs, sour cream, milk, oil and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold just until no dry flour remains. Fold in the mashed blueberries, then the whole blueberries. Do not overmix. Let the batter rest for 30 minutes before scooping so the gluten free flour can hydrate.
- Use a large cookie scoop or 1/3 cup measure to divide the batter evenly among the 12 liners, filling them to the top. Sprinkle the tops generously.
- Bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 16 to 19 minutes more, until the tops spring back, a toothpick in the center comes out clean and the center reads 200 to 205°F.
- Cool in the pan for 5 minutes, then move the muffins to a wire rack. Let them cool completely before peeling off the liners.
Notes
| Calories | 263 |
|---|---|
| Total fat | 12 g |
| Saturated fat | 2 g |
| Cholesterol | 36 mg |
| Sodium | 270 mg |
| Total carbohydrate | 37 g |
| Fiber | 1 g |
| Sugars | 18 g |
| Protein | 2 g |
