Jordan Marsh Blueberry Muffins
Once a hallmark of Boston’s heritage, these blueberry muffins are simply iconic! Bakery-style muffins with that delight in every bite: they’re sweet and tart, moist and crunchy, and most importantly…absolutely delicious.
Jordan Marsh Department Store Blueberry Muffins
Never had the chance to visit Jordan Marsh and sample one of their famous blueberry muffins before they closed their doors? DO NOT FEAR! Our team of magic-muffin-making experts has you covered! The iconic Boston department store may no longer stand, but we are lucky enough to have the world-famous recipe for the legendary blueberry muffins that were once their signature item!
Jordan Marsh Blueberry Muffins History
Jordan Marsh was a posh department store that operated in Boston for over 100 years. Not only did they have high-end retail offerings, but also an in-store bakery that quickly made a name for themselves. The blueberry muffins were baked fresh daily and quickly became a signature item; the love for these muffins ran deep for locals and visitors alike and are rumored to have inspired thousands of copycat recipes over time!
What makes these muffins different?
- Made with high-quality ingredients, including the best, most juicy berries!
- Topped with a sprinkling of sugar to give a delightful crunch to every bite.
- Perfect balance of sweet and tart, softness and crunch–a true sensory delight!
- The recipe was TOP SECRET for YEARS until it made its way into the public domain and onto the counter of our expert muffin recipe testers.
What you’ll need for Jordan Marsh Blueberry Muffins
Full ingredient amounts are found in the recipe card below.
- Unsalted butter: you’ll want the butter to be softened, but not too soft! If the butter wrapper has become greasy, the butter is too soft.
- Granulated sugar
- Eggs: cage-free eggs are preferred.
- Vanilla Extract
- Pastry flour: all-purpose flour will also work (see recipe notes).
- Salt
- Baking Powder: baking powder is double acting–meaning it reacts both with liquid, and with the heat of the oven–so there’s double the help in making muffins light and fluffy!
- Milk: dairy or plant-based–you choose!
- Blueberries: washed, drained, and sorted–true Jordan Marsh muffins use only the best of the best berries!
How to make this Recipe for Jordan Marsh Blueberry Muffins
Full recipe instructions in the recipe card below!
- Preheat oven to 375F and prepare your muffin pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Add vanilla and beat well.
- In a separate bowl, sift together flour, salt, and baking powder. Add the dry ingredients to the butter mixture, then pour in the milk. Mix just until combined.
- Crush ½ cup of the blueberries with a fork, then mix into the batter. Toss the remaining blueberries in flour to lightly coat, then gently fold into the muffin batter until evenly distributed.
- Fill muffin liners to the top, then sprinkle with sugar. Bake for 18-22 minutes or until the tops are lightly browned and the muffins pass the toothpick test.
- Remove from oven, cool, and enjoy!
How do you know when the muffins are done?
There are several ways to check for muffin doneness:
- The toothpick test: insert a toothpick into the center of the muffin. If it comes out clean, they are done!
- Use a clean meat thermometer to check the internal temperature of the muffin: it should register between 190-200F.
- Check the tops: muffin tops should bounce back slightly when lightly pressed.
How to store Muffins
Once cooled, store muffins in an airtight container in the refrigerator for up to 4 days.
Jordan Marsh Blueberry Muffins Tips
Coat the blueberries in flour before folding them into the batter. Don’t skip this simple step! It prevents the blueberries from sinking to the bottom of the muffins when baking, so you’ll have a beautifully even distribution of juicy goodness in every bite.
Use fresh blueberries to avoid your muffin batter turning blue/purple.
Do not overmix the muffin batter. It will cause your muffin to be dense, rather than moist and soft.
Jordan Marsh Blueberry Muffins
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups pastry flour or all-purpose flour (see notes below)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries washed, drained and picked over
- 1 teaspoon flour
- 3 teaspoons granulated sugar
Instructions
- Preheat your oven to 375°F. Line a muffin tin with baking liners or lightly coat it with cooking spray.
- With either a hand mixer or a standing mixer, beat the ½ cup softened unsalted butter and 1 cup granulated sugar together until they are light and fluffy.
- Add two eggs, one at a time, beating well after each addition. Add 2 teaspoon vanilla and beat well.
- In a medium-sized bowl, sift together 2 cups of flour, ½ teaspoon of salt, and 2 teaspoons of baking powder. Add this dry mixture to the butter mixture, then pour in the milk. Mix until just combined.
- Crush ½ cup of blueberries with a fork, then mix them into the batter. Next, toss the remaining whole blueberries with 1 teaspoon of flour, ensuring they are evenly coated, before gently folding them into the batter. Be careful not to overmix batter.
- Scoop batter into muffin liners until each muffin cup is full. Sprinkle the 3 teaspoons sugar over the tops of the muffins.
- Bake for 18 to 22 minutes, or until the tops have a light golden brown color, a toothpick inserted into the center comes out clean, the tops bounce back when lightly pressed, or the internal temperature reads between 190 and 200 degrees Fahrenheit. Allow the muffins to cool on a rack for a few minutes before removing them from the pan. Enjoy them immediately or let them cool completely and store them in an airtight container for up to 4 days.
