Jordan Marsh Blueberry Muffins
Our team took on this famous Boston bakery muffin knowing it had a lot to live up to. After our first bake, Alisha F. tested it at home and called it good, with nice flavor and not too sweet.
She was specific about what worked. She liked that they were not overly moist, and the sugar crunch on top was her favorite part. That kind of feedback is what shapes every recipe on this site.
Our opinion: the sugar topping is not optional. Sprinkle it on generously right before the pan goes into the oven, because that crackly top is what makes a Jordan Marsh muffin worth the hype.
Why You’ll Love These Jordan Marsh Blueberry Muffins
- The best berries. Made with high quality ingredients, including the juiciest blueberries!
- Crunchy sugar tops. A sprinkle of sugar gives a delightful crunch to every bite.
- Perfect balance. Sweet and tart, soft and crunchy, a true sensory delight!
- A once secret recipe. It was TOP SECRET for YEARS before it made its way into the public domain and onto the counters of our muffin testers.
The History of Jordan Marsh Blueberry Muffins
Jordan Marsh was a posh department store that operated in Boston for over 100 years. Along with high end retail, it had an in store bakery that quickly made a name for itself. The blueberry muffins were baked fresh daily and became a signature item. Locals and visitors alike loved them, and they are rumored to have inspired thousands of copycat recipes over time!
Ingredients You’ll Need
Here is a quick look at what goes into these muffins and why. Full amounts are in the recipe card below.
- Unsalted butter: softened, but not too soft! If the wrapper has turned greasy, the butter is too soft.
- Granulated sugar: for sweetness and that signature crunchy top.
- Eggs: cage free eggs are preferred.
- Vanilla extract: rounds out the flavor.
- Pastry flour: all-purpose flour also works (see the recipe notes).
- Salt: balances the sweetness.
- Baking powder: it is double acting, meaning it reacts with the liquid and again with the heat of the oven, so there is double the help in making these 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 Jordan Marsh Blueberry Muffins
This is the quick overview. The full recipe card with every amount is below.
- Heat the oven. Preheat to 400°F and prepare your muffin pan.
- Cream the butter and sugar. In a large bowl, beat them together until light and fluffy.
- Add the eggs. Add them one at a time, beating well after each, then beat in the vanilla.
- Add the dry ingredients and milk. In a separate bowl, sift together the flour, salt and baking powder. Add them to the butter mixture, then pour in the milk. Mix just until combined.
- Add the berries two ways. Crush 1/2 cup of the blueberries with a fork and mix them into the batter. Toss the rest in flour to lightly coat, then gently fold them in until evenly distributed.
- Fill and bake. Fill the liners to the top and sprinkle with sugar. Bake at 400°F for 5 minutes, then lower the oven to 350°F and bake 15 to 18 minutes more, until the tops are lightly browned and the muffins pass the toothpick test.
- Cool and enjoy! Let them cool a bit before digging in.
How to Tell When They Are Done
- Toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
- Thermometer: the center should register between 190 and 200°F.
- The tops: they should bounce back slightly when lightly pressed.
What Our Test Bakers Learned
This bakery legend had a lot to live up to, so we wanted an honest opinion before sharing our version.
- Test #1: Kami K. baked it first and worked out the details.
- Test #2: Alisha F. said they were good, with nice flavor, not overly moist and not too sweet.
- Her favorite part: The little crunch from the sugar sprinkled on top. Do not skip it.
Tips for the Best Jordan Marsh Blueberry Muffins
- Coat the blueberries in flour. Do not skip this simple step! It keeps the berries from sinking, so you get an even spread of juicy goodness in every bite.
- Use fresh blueberries. They keep the batter from turning blue or purple.
- Do not overmix. Overmixing makes muffins dense instead of moist and soft.
How to Store Jordan Marsh Blueberry Muffins
- Fridge: once cooled, keep them in an airtight container in the refrigerator for up to 4 days.
Jordan Marsh Blueberry Muffins FAQs
- Why crush some of the blueberries? Crushed berries flavor the whole crumb, a signature of the original recipe.
- Can I use all-purpose flour? Yes! See the recipe notes for the swap.
- Why do my blueberries sink? Toss them in flour first and do not overmix.
- Can I use frozen blueberries? We recommend fresh. Frozen berries can turn the batter blue or purple.
Jordan Marsh Blueberry Muffins
Get ready to dive into a taste of nostalgia with our Jordan Marsh Blueberry Muffins! Bursting with juicy blueberries and baked to perfection, these muffins are a delightful throwback to the good ol' days of classic bakery treats. So, grab a muffin (or two!) and let the sweet memories and flavors whisk you away on a delicious journey!
Ingredients
Method
- Preheat your oven to 400°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 at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, 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 200 to 205°F. 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.
Notes
Pastry flour or all-purpose flour Note: Select your flour according to your muffin preference. Want a light, fluffy texture with a slight flakiness? Opt for pastry flour. Prefer a sturdier, more substantial texture? Go for all-purpose flour. Whichever you choose, be sure to follow the flour measuring tip below to avoid using too much flour.
Flour Measuring Tip: For accurate measurements, avoid scooping flour directly from the container. Instead, use a spoon to gently fill your measuring cup and level it off with a knife. This straightforward technique ensures precise amounts, leading to consistent and delicious muffins with every batch.
Milk Selection Note: We’ve thoroughly tested various milk options in this recipe, including cow’s milk, almond milk, and coconut milk. Each option yields delightful results, allowing you to use your preferred or available milk without sacrificing flavor.
More Muffins You’ll Love
- Homemade Blueberry Muffins from Scratch
- Lemon Blueberry Muffins
- Fresh Strawberry Muffins
- Chocolate Chip Muffins
Craving another crumb topped treat? Try the Apple Crumb Coffee Cake from our sister site, No Diets Allowed.
