These Jordan Marsh Blueberry Muffins are legend here in New England! Big, tender, bakery-style muffins are studded with juicy blueberries and topped with crunchy sugar to yield the best blueberry muffins recipe. The ultimate weekend brunch muffin with history and beautiful Boston memories!
What Are Jordan Marsh Blueberry Muffins, Exactly?
If you aren’t from New England, or if you were born after 1990, you might not know what a Jordan Marsh Blueberry Muffin is. And that would be a travesty. So let’s get you educated. (And fast!)
- Jordan Marsh was a Boston department store that started in 1841. It grew to be a regional department store chain in New England until 1996, when the last of the Jordan Marsh stores were converted to Macy’s.
- Jordan Marsh was one of the first stores ever to offer charge accounts (thanks, I think) and a money-back guarantee. It was also the first department store ever to feature electric lights, glass showcases, telephones, and elevators.
- For many years, the flagship Jordan Marsh store in Boston housed the Enchanted Village at Christmas time. The Enchanted Village was a detailed and lavish Christmas display that covered an entire department store floor.
- But today, we’re talking about the famous Jordan Marsh Blueberry Muffin! On the first floor of the Jordan Marsh flagship store in Boston’s Downtown Crossing was a lovely bakery that sold big and yummy sugar-topped blueberry muffins. These are legendary in the Boston area. To quote the December 2004 issue of the Boston Globe: “For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic.”
Why I Love These Blueberry Muffins
My mom always made these Jordan Marsh Blueberry Muffins when we were growing up. They’re sweet, moist and cakey inside, packed with luscious blueberries. The muffin tops are crunchy and sugary, while the interior is moist and fluffy. (Even Elaine would approve!)
Jordan Marsh Blueberry Muffins are a huge treat in our house. Thanks for this great recipe Mom! These muffins are easy to make with consistently fantastic results.
Surely many of you grew up visiting Jordan Marsh in Boston and elsewhere eating fresh, sugar-topped blueberry muffins. Hope this recipe brings back fond memories!
You only need some standard baking ingredients and big, blue, juicy blueberries to make the absolute best blueberry muffins recipe ever in the comfort of your own home.
- Butter: One stick softened to room temperature.
- Sugar: Just white, granulated sugar; brown sugar — even light brown sugar — would make the muffin batter too dark. Save some for topping the muffins before baking, too!
- Eggs: Two large eggs also at room temperature.
- Milk: Just a half of a cup will do the trick! I prefer whole milk for baking, but you can use whatever you have in the fridge.
- Flour: You’ll need all-purpose for this homemade blueberry muffin recipe.
- Salt: Anything sweet always needs a little salt to compliment the sugar, so add just half of a teaspoon to this recipe.
- Baking Powder: Helps these muffins rise, along with the eggs.
- Vanilla: Always opt for pure vanilla extract over the imitation stuff!
- Blueberries: I prefer using fresh, local berries, but you could still use frozen. Just make sure to thaw and drain them before baking, if you do.
How To Make the Best Blueberry Muffins
- Prep: Preheat your oven to 375 degrees, and get your ingredients ready for measuring.
- Mix the Wet Ingredients: With a stand or hand mixer, cream butter and sugar together until fluffy. Scrap down the sides of your bowl with a spatula, and add the eggs, one at a time. Mix well after each.
- Add the Dry Ingredients: In a separate bowl, sift dry ingredients together or mix well with a fork. Add them to the creamed butter mixture, alternating with milk and vanilla, and ending with the flour mixture.
- Fold in the Blueberries: Add them in very gently by hand with a spatula so they don’t burst.
- Bake the Muffins: Grease muffin pan well and carefully grease the top of the muffin pan also to protect the tops. Be sure to use tin foil muffin cup liners also. Fill muffin cups completely full. (A cookie scoop works nicely) Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or ’til golden brown. Cool in pan for 20 minutes.
- Serve and Enjoy: Gently loosen muffin “crowns” from the top of muffin pan with small, sharp knife and remove muffins from the pan. Allow them to cool on a wire rack until they’re cooled enough to eat. Serve warm and enjoy!
Tips and Variations
- If blueberries were frozen, thaw and drain; then sprinkle with some extra flour to absorb the blueberry juice. The muffin stays whiter if you use fresh blueberries.
- I prefer to use King Arthur’s Sparkling White Sugar for sprinkling on top before baking. It doesn’t melt, and stays very crunchy!
- The muffin tops will spread less if you refrigerate the batter (in the muffin pan) for 30 minutes before baking.
- Be sure to grease the tops of your muffin pan well. Also use foil muffin liners. Paper just doesn’t hold up well enough for this recipe.
- Feel free to swap out the berries in this recipe! Raspberries, strawberries, cranberries, blackberries, and pitted cherries would also be delicious.
- Love lemon? It’s a great flavor to pair with blueberries (or any berries, really.) Garnish these homemade blueberry muffins with some freshly grated lemon zest, or make a simple glaze out of powdered sugar and fresh-squeezed lemon juice!
Storage, Freezing, and Reheating Instructions
- Store leftover blueberry muffins in an airtight container or plastic bag at room temperature for up to 5 days. Wrap each muffin in plastic wrap to maximize freshness.
- Freeze cooled, cooked muffins in an airtight, freezer-safe container or plastic bag for up to 3 months. Again, wrap each muffin in plastic wrap to maximize freshness and keep them from sticking to one another.
- Reheat by allowing the muffins to thaw in the fridge or at room temperature, then warming in the microwave for 15-30 seconds.
More Bakery-Style Recipes To Try
- Lemon and Poppy Seed Muffins
- Homemade Fresh Strawberry Crepes
- Blueberry Pound Cake
- Raspberry Cream Cheese Coffee Cake
- Carrot Cake Cupcakes with Vanilla Bean Cream Cheese Frosting
- Easy Scotch Shortbread Fingers
- Chewy Oatmeal Raisin Cookies
Jordan Marsh Blueberry Muffins
- 1/2 cup butter room temperature
- 1 1/4 cups white sugar
- 2 eggs
- 1/2 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2 1/2 cups blueberries if frozen, thaw and drain
- 2 tablespoons sugar for topping
- With a mixer, cream butter and sugar until fluffy.
- Add eggs, one at a time.
- Mix well after each.
- Separately, sift dry ingredients together or mix well with a fork.
- Add dry ingredients to creamed butter mixture, alternating with milk and vanilla.
- (If blueberries were frozen, thaw and drain, then sprinkle with an extra tablespoon or two of flour to absorb the blueberry juice.)
- Fold in the berries very gently.
- Grease muffin pan well and carefully grease the top of the muffin pan also.(These muffins spill over onto the top of the pan, aw shucks.)
- Be sure to use tin foil muffin cup liners also.
- Fill muffin cups completely full. (A cookie scoop works nicely)
- Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or 'til golden brown.
- Cool in pan for 20 minutes.
- Gently loosen muffin "crowns" from the top of muffin pan with small, sharp knife and remove muffins from the pan.
- Big, beautiful, yummy muffins... comin' your way!