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Jordan Marsh Blueberry Muffins

Although the ingredients for Jordan Marsh Blueberry Muffins may not seem magical, the abundance of berries that can turn the batter a pale lavender and a sugary topping can transport you back in time.

3.58 avg. rating (71% score) - 256 votes

Jordan Marsh Blueberry Muffins

Learn More! Jordan Marsh Blueberry Muffins | History & Recipe

Ingredients

  • 1/2 cup butter
  • 2 cups unsifted flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups large fresh blueberries
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons sugar (for top of muffins)

Instructions

Preheat oven to 375°F.

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.

In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to overmix once the wet and dry ingredients are combined.

Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.

Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.

Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray). Fill greased muffin cups.

Sprinkle sugar on top of unbaked muffins.

Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.
Comments
  • I got the recipe while standing in line at Jordan Marsh, for the muffins, sometime in the 1970’s, from a woman who had once worked in the bakery! We were camping in the Cape Cod area and we drove in to get the muffins! The recipe shown here is exactly the same as she gave me, but she did not say vanilla. I would never use vanilla for these muffins, it would detract from the berry taste. I also do them with cranberries. really good, especially for Thanksgiving and Christmas. I have a batch in the oven right now, as I write this! YUM!

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  • We’ve been making these for years. The recipe I use starts baking in a cold oven. No vanilla. I sprinkle tops with coarse Maui sugar before baking. They come out perfect every time.

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  • This is not the original Jordon Marsh blueberry muffin recipe the original does not have all purpose flour it has bread and pastry flour

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  • I made these muffins at the request of my boyfriend, who has fond memories of them from his youth, growing up in the Boston area. He thought mine turned out great!

    After watching the WCVB video, I came up with the following tips:

    1) I used 1 cup of bread flour and 1 cup of pastry flour. I made my own pastry flour by using 1/2 cup of all-purpose flour and 1/2 cup of cake flour.

    2) I mixed 1/4 cup of the flour mixture (see step 3) with the whole blueberries

    3) Add the vanilla to the milk, set aside. In a separate bowl, combine your dry ingredients (flour, baking powder, and salt) with a wire whisk.

    4) As another reviewer pointed out, alternate adding your wet (milk and vanilla) and dry (flour, baking powder and salt) ingredients, mixing slowly (with a mixer) until just combined. Don’t overmix your batter. My suggestion is 3 parts dry ingredients to 2 parts wet.

    5) I mashed 1/2 cup of thawed frozen blueberries, drained well, and mixed that into the batter, by hand, before adding the whole fresh blueberries–again, by hand.

    6) I used a jumbo muffin pan, and used jumbo-size paper liners. I filled each liner to the very top. Mine made 9 muffins.

    7) I literally added roughly 2 tablespoons of granulated sugar to the tops of some of my muffins, and 1 tablespoon of turbinado sugar to the tops of others. From now on I will use only granulated sugar; the turbinado sugar didn’t form that “sugar crust” on top.

    8) I baked my muffins at 375 degrees for 20 minutes, then lowered the temperature (so the tops wouldn’t burn) to 350 for another 8 minutes. This worked perfectly. I let them cool in the pan, on a cooling rack, for 10 minutes, then removed the muffins and let them finish cooling.

    This is a great recipe, and I will definitely be making them again!

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    • These muffins are just like I remember. I grew up in Massachusetts and miss some of the old traditions from home.
      I made the muffins yesterday. I had to use frozen blueberries but I thawed them first. (Fresh Blueberries where we live were $4.99 for a half pint….yikes.)
      My muffins were perfect. They look just like the photo and taste amazing. I got 14 muffins with big muffin tops,

      Reply
  • I’ve been making this recipe for over thirty years. I have also substituted chopped Apple tossed in cinnamon and sugar… Yummy!

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  • Jordan Marsh was recently in the news again. The rights to the name has been purchased and the new people plan to open in the near future. I hope they have the muffins!

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  • Does anyone have the recipe for Jordan Marsh fruit muffins? They had the maraschino cherry on top. You could buy them at the Jordan Marsh Bakery or get them at Colestone’s on Hawley St.

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  • I’ve had the Jordan Blueberry Muffins recipe for decades. Mine says to use “1/2 cup of milk scant with some sour cream.” It also says to “pile batter high in tins,” and that the recipe “makes 12 huge muffins.”

    I believe that what I have is the original recipe. I would be very interested in learning if others have this recipe as well.

    Reply
  • It would be proper to say add the flour mixture ALTERNATELY with the milk, starting and ending with flour. Not everyone is used to making muffins/cakes from scratch, and this ius how it is done correctly!
    These muffins are super with a lobster meal!!

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  • Thank you for the reminder to toss the berries in some of the flower first! Then they don’t sink all together. Best recipe ever. I lost it in a move with other recipes but thank heavens for the Net and the ability to find everything it would seem.

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  • I grew up in New England and never had these muffins until I moved to Boston for university back in 1985. The first time I enjoyed on of these muffins was right out of their window. A friend introduced them to me. Fast forward to 2015 and I live on Vancouver Island Canada. The blueberries are in abundance. I researched the Jordan Marsh recipe and much to my happiness there is was in front of me.

    These muffins are by far the best. Perhaps it is the simplicity, perhaps it is the flavour but mostly because they are a New England memory that brought me back to a fun innocent time. Every guest who enjoyed this muffin was raving and wanted to know the story of the recipe.

    Thanks to Yankee Magazine for bringing me back this very fond memory.

    Scott

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  • carmella

    I agree with everyone – tasted good but why didn’t make a great muffin top?

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  • I grew up in Brookline & W. Newton. I ate “thousands” of these. When I found the (supposed) recipe, I made many batches, adusting and tweaking for my kitchen, oven, etc. Best tips: (1) Never use frozen blueberries. Period. (2) Re-read Tip #1! (3) Wild Maine or NH blueberries yield the best tasting result; HOWEVER, cultivated large blueberries were used by the JM bakery. I have verified this fact. (4) Flour the blueberries before GENTLY folding them in!

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  • Jackie

    Each Yankee Magazine New England Minute is an eagerly awaited adventure. With today’s ‘Minute’ I was thrilled to find the Jordan Marsh Blueberry Muffins recipe – not only were they the best tasting but are connected to happy family memories for me – even inspired a post on my blog -newsandviewsjb.wordpress.com titled “Best Ever Jordan Marsh Blueberry Muffins Served With Memories.”
    Thanks for finding and sharing this recipe
    JB

    Reply
  • Maine blueberries are the best there are – ever, anywhere!!! And, yes they are blue through and through.

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  • This recipe looks so Yummy. Have not had a blueberry muffin in so many years cannot remember when!

    I used to live on Cape Cod – moved to Hawaii when I was very young. Since I left I have never had a blueberry that is “blue” inside. They are all white. And although tangy there is no blueberry taste.

    Just want to know from you, your readers are the blueberries today back east really blue and taste like blueberries?

    Our memories are eating blueberry muffins, pie etc and our hands tongue lips were actually blue. For most people throughout the country myself included I guess that is just a fond memory,

    Thank you Yankee Magazine brought back lots of memories, as usual. And yes I will keep recipe just in case I ever come across “blue” berries.

    Aloha ~ Janet

    Reply
  • Funny….I have this recipe from Spark.Com and it is “interesting” that the picture in both has a cupcake/muffin paper, but the picture doesn’t. I am waiting for Maine blueberries to be in season and then plan to make a large batch of these. The Jordan Marsh muffins were the best ever!!

    Reply
  • I needed a great blueberry muffin recipe to utilize some freshly picked local (central Florida) blueberries which I had frozen a few weeks ago.
    Having grown up in MA, near a Jordan Marsh store, I fondly remember how great their muffins were.
    Although I am not sure if this recipe is the authentic Jordan Marsh blueberry muffin recipe, it is pretty good!

    It’s ingredients are pretty basic, therefore I had all of the ingredients on hand.
    It was easy to put together-no sifting.
    The muffins were perfectly browned after 5 extra minutes of baking-due to the use of frozen berries. They were sweet enough, and moist.
    This recipe made 16 regular sized muffins.

    The muffin mix was pretty thick and cold, so its consistency was more like a dough instead of a batter.
    These muffins didn’t crown, or form a muffin top which was fine with me. That may have been due to the batter consistency, and temperature.
    This time I did not mash any berries, as the recipe suggested, but next time I will.
    Lastly, I believe this recipe would work well as a base for other fruit muffins.

    I would rate this recipe 4 1/2 out of 5 stars.

    Reply

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