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Jordan Marsh blueberry muffins stacked on top of each other. Juicy blueberries peep through the golden brown muffin tops.

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!
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Prep Time 12 minutes
Cook Time 20 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F. Line a muffin tin with baking liners or lightly coat it with cooking spray.
  2. 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.
  3. Add two eggs, one at a time, beating well after each addition. Add 2 teaspoon vanilla and beat well.
  4. 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.
  5. 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.
  6. Scoop batter into muffin liners until each muffin cup is full. Sprinkle the 3 teaspoons sugar over the tops of the muffins.
  7. 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.

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.