Don’t feel bad if you haven’t heard of Jordan Marsh blueberry muffins. Outside of New England, Jordan Marsh isn’t all that well known.
However, just because you haven’t heard of them before doesn’t mean you shouldn’t try them now.
Jordan Marsh blueberry muffins are divine.
They’re the muffins by which all other blueberry muffins should be compared.
They’re moist and tender. And full of blueberry tanginess and sugary sweetness in equal measure.
They’re iconic and extraordinarily delicious. And they aren’t something you’ll want to turn down. But don’t take my word for it.
Learn to make these blueberry muffins today.
Jordan Marsh Blueberry Muffins
There is nothing – and I mean nothing – about these blueberry muffins that you won’t love. The bright, tart blueberries, the sugared topping, the hint of vanilla… It’s all phenomenal.
But let’s back up a second and talk about Jordan Marsh. No, Jordan Marsh isn’t the newest and hottest TikTok foodie.
Jordan Marsh was a department store – several department stores, in fact.
They first opened in Boston in 1841 but soon spread throughout New England. They stayed in business until 1996 and were famous for many things.
But their blueberry muffins stood out.
People loved them so much that the baker who made them kept selling them after the stores closed.
His name was John Pupek, and he sold the muffins in his Brockton bakery until he retired in 2004.
You won’t find a moister, more delicious blueberry muffin anywhere. At least, I haven’t. And that’s saying something because I’ve had lots of blueberry muffins.
Ingredients
- Butter- Use unsalted butter warmed to room temperature. If salted butter is all you have, that’s fine. Just be mindful of adding extra salt; you may not need as much.
- Granulated Sugar- Sugar will sweeten the muffin batter. You also top each muffin with a teaspoon for extra sweetness and a prettier aesthetic.
- Eggs- Let them warm to room temperature first. They add moisture and help the muffins rise.
- Baking Powder- Use fresh baking powder as it’s the recipe’s primary leavening agent.
- Salt- Just a little to enhance all the other flavors.
- Pure Vanilla Extract- Vanilla adds a warm, rich flavor that pairs wonderfully with the tart berries.
- Unbleached, All-Purpose Flour- Bleached is fine if that’s what you have.
- Milk- Use full-fat whole milk for the best flavor and texture.
- Blueberries- Though you can use frozen blueberries for this recipe, you shouldn’t. Fresh is the only way to go if you want the freshest, fruity taste.
How to Make Jordan Marsh Blueberry Muffins
1. Prep. Preheat the oven to 375 degrees Fahrenheit. Grease a muffin pan with butter.
2. Make the batter. Start by beating together the butter and one cup of sugar. Then, add the eggs one at a time. Mix the batter and scrape the sides and bottom of the bowl after each egg.
Next, add the baking powder, salt, and vanilla extract. Mix well. Then, alternate adding a little flour and milk until you add everything.
3. Add the blueberries. Mash 1/2 cup of the blueberries. Then, add the mashed and whole berries to the batter. Mix them in gently, and stop as soon as they’ve incorporated.
4. Bake. Scoop the batter into the muffin tin. Then, sprinkle sugar over the top of each scoop of batter. Bake for 30 minutes or until the muffins pass the toothpick test for doneness.
5. Cool. Remove the tin from the oven and loosen the edges of the muffins. Let them cool for 5 minutes in the pan. Then, remove the muffins and place them on a wire rack.
Finally, serve and enjoy!
Tips for the Best Blueberry Muffins
- Don’t over-mix! Over-mixing makes the muffins dense and chewy, not light and fluffy.
- Don’t crush any frozen berries. If you make these muffins with frozen berries – I don’t recommend it – don’t crush any of them. Doing so can cause discoloration.
- Make them prettier. You can jazzify the muffins by topping them with coarse sparkling sugar instead of granulated. That isn’t the authentic Jordan Marsh recipe, but it looks lovely.
- Sprinkle the whole blueberries with flour. This may seem strange, but it’s a fabulous trick. It prevents the berries from sinking through the batter to pile up on the bottom.
- Use a cookie scoop to portion the batter. Or an ice cream scoop. Doing so will ensure you get equal amounts of batter. It’ll also help the tops come out rounder.
- Tweak the recipe to suit your tastes. Any variations to this recipe will mean it isn’t “officially” a Jordan Marsh recipe. Still, these taste excellent with a bit of lemon zest mixed in. You can also use this recipe with different berries for other muffin flavors.
What to Serve With Blueberry Muffins
Blueberry muffins make an excellent sweet treat for dessert. However, you can also enjoy them as an on-the-go breakfast or with a larger meal.
Here are a few of my favorite things to serve with them:
- Ghirardelli Hot Chocolate Recipe. When I have something sweet to eat, I pair it with an equally decadent drink. This hot chocolate is perfect.
- McDonald’s Iced Coffee. Iced coffee is another fantastic drink pairing. Plus, it comes with the bonus of a caffeine pick-me-up.
- Gordon Ramsay Scrambled Eggs. If you prefer to mix sweet and savory, scrambled eggs make a great accompaniment to these muffins.
- Bisquick Breakfast Casserole. This breakfast casserole is another great savory option for serving with sweet muffins.
- Whipped Cream. You can’t go wrong by topping sweet muffins with even sweeter whipped cream.
Are you serving a crowd and want to give your guests options? Try making some of my other favorite muffins, too.
- Rhubarb Muffins with a Crumb Topping
- Banana Nut Muffins
- Mint Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Strawberry Banana Muffins
Storing, Freezing, and Reheating
Jordan Marsh blueberry muffins are easy to store and taste great when reheated. That makes them excellent make-ahead treats.
- To store. Wrap each individual muffin in plastic wrap. Then, place them all in a Ziploc bag or airtight container. They should remain fresh at room temperature for up to 5 days.
- To freeze. Let the muffins cool. Then, wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. You can freeze them for up to 3 months.
- To reheat. Let frozen muffins thaw in the fridge overnight or on the counter for 1-2 hours. Then, reheat them in the microwave using 15-second intervals. Reheat unfrozen muffins the same way.
Jordan Marsh Blueberry Muffins (Copycat)
12
servings8
minutes30
minutes243
kcalJordan Marsh Blueberry Muffins are tender, sweet, and bursting with blueberries. And they’re easy to make. Try them and see why all of New England loves them.
Ingredients
8 tablespoons unsalted butter, room temperature
1 -1/4 cup granulated sugar, divided
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour
1/2 cup milk
2 -1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Prepare a 12-cup muffin tin by greasing it with butter. Alternatively, line the tin with cupcake liners and grease those.
- Gently combine the butter and 1 cup of sugar in a medium-sized bowl.
- Add one egg, then gently mix it in, scraping the bottom and sides of the bowl. Then, add the second egg and follow the same process.
- Add the baking powder, salt, and vanilla extract. Mix gently but thoroughly until incorporated.
- Alternate adding the flour and then the milk, mixing gently after each addition. Remember to scrape the sides and bottom of the bowl.
- Measure out 1/2 cup of the blueberries. Mash them using a rolling pin or the bottom of a clean glass. Then, add the mashed berries and the whole berries to the batter. Stir gently until the berries are just mixed in. Don’t over-mix.
- Scoop the batter into the muffin tin, adding about 1/4 of a cup to each spot.
- Sprinkle the remaining 1/4 cup of sugar on top of each scoop of batter. (Approximately 1 teaspoon for each.)
- Bake in the (preheated) oven for 30 minutes or until the muffins are lightly golden brown on top. Use the toothpick test to check for doneness.
- Remove the muffin tin from the oven and immediately loosen the muffins’ edges from the pan. Let them cool in the pan for about 5 minutes. Remove them from the tin and place them on a wire rack to finish cooling.
- Serve and enjoy!
