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5 from 1 vote

Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins....served at the Jordan Marsh Bakery. Legendary in the Boston area for decades. Gigantic, moist blueberry muffins with sugary, crunchy muffin tops.
Course Muffins
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12
Author Allie Taylor


  • 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!


The muffin stays whiter if you use fresh blueberries.
If you use frozen, thaw and drain first. Then sprinkle the blueberries with an extra tablespoon or two of flower to absorb some of the blueberry juice before gently stirring in to your batter.
Frozen blueberries or fresh, these muffins look and taste fabulous.
I prefer to use King Arthur's Sparkling White Sugar for sprinkling on top before baking: it doesn't melt and stays very crunchy!!! YAY for crunchy sugar!
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.