There’s something magical about the smell of fresh muffins baking in the oven.
Growing up, mornings in my family always began with the rich, buttery scent of baked goods filling the house. Maybe that’s why I fell head over heels for the iconic Jordan Marsh Blueberry Muffins, a timeless recipe that feels like a warm hug with every bite.
As the creator of Recipes lime, my mission has always been to bring authentic, heartwarming recipes into your kitchen. Today, I’m honored to share the story, and the perfect recipe, for these legendary blueberry muffins that have stolen hearts for decades.
Table of Contents
The Story Behind Jordan Marsh’s Famous Muffins
Back in the day, Jordan Marsh, a beloved department store in Boston, wasn’t just famous for fashion , it was known for its bakery. Their plump, soft, and sugary-topped blueberry muffins became the stuff of legend. Shoppers would make special trips just for a taste.
Even today, food lovers crave that tender crumb, bursting blueberries, and that signature sparkly sugar top. Luckily, with a few secrets and simple ingredients, you can recreate them right at home.
Why This Recipe Is So Special
- Bursting with Blueberries: You’ll use lots of fresh blueberries, tossed in flour to avoid sinking.
- Buttery and Moist: Thanks to the perfect blend of butter and sugar creamed together.
- Sparkling Sugar Top: A crunchy sugar topping adds the iconic bakery finish.
- Simple Ingredients: No hard-to-find items, just pantry staples and fresh berries.
🌟 Pro Tip: Don’t overmix the batter! That’s the secret to keeping the muffins light and tender.
Ingredients You’ll Need
- ½ cup unsalted butter (softened)
- 1 ¼ cups granulated sugar, plus extra for topping
- 2 large eggs
- 2 cups all-purpose flour, divided
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 ½ cups fresh blueberries
- 1 teaspoon vanilla extract
How to Make Jordan Marsh’s Blueberry Muffins
1. Preheat and Prepare
Preheat your oven to 375°F (190°C).
Line a muffin tin with papers or grease it lightly.
2. Cream the Butter and Sugar
In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
3. Add Eggs and Vanilla
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
4. Mix the Dry Ingredients
In a separate bowl, whisk 1 ¾ cups flour, salt, and baking powder together.
5. Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients.
6. Fold in the Blueberries
Toss the blueberries with the remaining ¼ cup flour, then gently fold them into the batter.
7. Fill the Muffin Cups
Spoon the batter evenly into the muffin cups, filling each about ¾ full. Sprinkle generously with sugar on top.
8. Bake
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly, then enjoy warm!
Sarah’s Extra Tips for the Best Muffins
Because food is personal, and I always bring a little family magic into everything, here are my best muffin-making secrets:
- Use Room Temperature Ingredients: For even mixing.
- Toss Blueberries in Flour: So they don’t sink to the bottom!
- Don’t Overmix: Stir just until combined. Lumpy batter = tender muffins.
- Try Lemon Zest: Add 1 teaspoon to the batter for a bright twist.
- Mix Sugar Types: A little raw sugar (turbinado) on top creates extra crunch.
How to Store and Freeze
- Room Temperature: Store in an airtight container up to 3 days.
- Freezing: Freeze individually wrapped muffins for up to 2 months. Reheat in the microwave or a low oven.
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FAQs for Jordan Marsh Blueberry Muffins Post
What makes Jordan Marsh Blueberry Muffins so special?
Jordan Marsh Blueberry Muffins are famous for their incredibly moist texture, overflowing juicy blueberries, and crunchy sugar tops. Unlike typical muffins, they have a bakery-quality softness and a nostalgic flavor that feels like a warm hug in every bite.
Can I use frozen blueberries for Jordan Marsh muffins?
Yes, you can! If using frozen blueberries, do not thaw them before adding to the batter. Toss them in a little flour just like fresh berries to prevent bleeding and sinking during baking.
How do I get the sugar-crusted muffin tops like the original?
The secret is simple: sprinkle a generous amount of granulated sugar (or even better, turbinado/raw sugar) over the batter just before baking. This gives the muffins that classic sparkling, slightly crunchy top.
Can I make Jordan Marsh Muffins gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour. The muffins will still be delicious, but be careful not to overmix the batter to maintain the soft texture.
How should I store Jordan Marsh Blueberry Muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat in a microwave for 20–30 seconds for a fresh-baked feel.
Can I add lemon zest to the muffin batter?
Yes! Adding 1 teaspoon of finely grated lemon zest brightens up the muffins beautifully and pairs perfectly with the sweet blueberries, giving a fresh, vibrant twist to the classic recipe.
The Best Jordan Marsh Blueberry Muffins: A Nostalgic Bakery Classic You Can Make at Home
- Total Time: 45 minutes
- Yield: 12 muffins
Description
These Jordan Marsh Blueberry Muffins are a beloved classic, once sold at the famed Jordan Marsh department store in Boston. They’re soft, tender, bursting with blueberries, and topped with a sparkling sugar crust that gives each bite a satisfying crunch. Whether you’re baking for brunch, a cozy weekend treat, or a nostalgic trip down memory lane, these muffins are bound to be a hit.
Ingredients
1/2 cup (113g) unsalted butter, softened
1 1/4 cups (250g) granulated sugar, plus extra for topping
2 large eggs
1 teaspoon vanilla extract
2 cups (240g) all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) whole milk
2 1/2 cups (375g) fresh blueberries
Optional: Turbinado sugar for topping
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with butter or spray.
Cream the butter and sugar in a large mixing bowl using a hand or stand mixer until light and fluffy, about 3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together 1 3/4 cups flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined.
Toss the blueberries with the remaining 1/4 cup of flour to coat, then gently fold them into the batter.
Scoop the batter into the muffin cups, filling each about 3/4 full. Sprinkle tops generously with granulated or turbinado sugar.
Bake for 25–30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Blueberries: Fresh blueberries are ideal, but you can use frozen. Just don’t thaw them beforehand.
Flour Tossing Trick: Coating the berries in flour helps keep them from sinking to the bottom.
Topping: Turbinado sugar adds an extra bakery-style crunch.
Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg