Jordan Marsh Blueberry Muffins
Jordan Marsh was an iconic department store where my mom worked for five years in the mid-1970s. She had the pleasure of working in the bakery department one day and witnessed the long line of customers waiting to buy their famous muffins. The secret to their popularity is the tremendous amount of sugar on top for the ultimate blueberry muffin.
Why You'll Love This
A genuine piece of bakery history — Recreates a muffin famous enough to draw a line out the door.
That signature sugar-crusted top — The generous sugar topping is what set the original apart, and it's just as good here.
Big, juicy blueberries in every bite — Using large, fresh berries (and optionally mashing some) packs real fruit flavor throughout.
Key Ingredients
Butter — Creamed with sugar for a tender, rich base to the muffin.
Sugar — Used both in the batter and generously on top — the top layer is really the whole point of this recipe.
Fresh blueberries — Large, fresh berries are called for specifically; partially mashing some tints the batter a light blue and adds extra berry flavor throughout.
Vanilla extract — Rounds out the flavor with warmth in the background.
Milk — Keeps the batter moist and helps it come together smoothly.
Jordan Marsh Blueberry Muffins
Prep time: 20 minutes | Cook time: 25–30 minutes | Makes 12 muffins
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 to 375°F.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a second bowl, combine the flour, baking powder, and salt. (An electric mixer can be used here to blend the dry ingredients thoroughly, so you won't need to overmix once combined with the wet ingredients.)
Gradually add the dry ingredients to the creamed butter and sugar mixture, along with the milk and vanilla, mixing until just combined.
Mash ½ cup of the blueberries and stir them in by hand — this tints the batter a light shade of blue and adds extra blueberry flavor throughout. This step can be skipped if you prefer.
Add the remaining whole blueberries and fold in gently by hand.
Spray a 12-muffin baking pan with nonstick spray and fill the muffin cups with batter.
Sprinkle sugar generously over the unbaked muffins. Bake at 375°F for 25–30 minutes.
Cool in the pan for several minutes, then run a knife around the edge of each muffin to free it before transferring to a wire rack to cool completely. If desired, brush with melted butter and sprinkle with more sugar.
Tips for Success
Use large, fresh blueberries if you can find them — the recipe is built around them for the best bursts of flavor.
Don't skip mashing a portion of the berries if you want that classic light-blue crumb and extra berry flavor throughout — it's optional, but it's part of what makes these feel authentic.
Stop mixing as soon as the dry ingredients are combined; overmixing leads to tougher muffins.
Don't be shy with the sugar topping — it's the signature touch that made the original famous.
Run a knife around the edges of the muffins right after baking, while they're still warm; it's much harder to release them cleanly once they've fully cooled.
Ways to Serve It
Warm from the oven — With a little butter, as soon as they're cool enough to handle.
As part of a brunch spread — A crowd-pleasing addition alongside eggs and fruit.
Packed for a picnic or road trip — They travel well once fully cooled.
With coffee or tea — A simple, satisfying pairing.
Made ahead — Bake a batch for a week of easy breakfasts.
Storage
Store in an airtight container at room temperature for up to 2 days; after that, refrigerate to keep the fresh berries from spoiling for up to a week. Baked muffins freeze well individually wrapped for up to 3 months — thaw at room temperature or warm briefly in the oven before serving. The sugar topping is best enjoyed fresh, as it softens somewhat during storage.
Swaps and Substitutions
Blueberries: Frozen blueberries can be used in place of fresh — don't thaw them first, to keep them from bleeding too much color into the batter, and add a few extra minutes to the bake time.
Sugar topping: Swap in turbinado or another coarse sugar on top for extra crunch instead of regular granulated sugar.
Extra flavor: Add a little lemon zest to the batter for a brighter twist.
Butter: A neutral oil can be used in place of some of the butter for a more tender, slightly less rich crumb, though it will move away from the classic flavor.