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.

Jordan Marsh Blueberry Muffins | Best Bakery-Style Recipe

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

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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