Jordan Marsh Blueberry Muffins

I’m a huge fan of blueberries, I could eat them every day all day! My favorite is blueberry pie but blueberry muffins are a real close second. I’ve tried making blueberry muffins from scratch before and they just never seem to turn out that great.

Until I found this recipe on King Arthur Baking website for Jordan Marsh Blueberry Muffins! We had some extra blueberries on hand so I figured I should give this recipe a shot.

Of course, being from Minnesota and not the New England area, I had never heard of Jordan Marsh but I very happy I tried this recipe.

I loved easy this recipe was to make and beside needing fresh blueberries you should have all the ingredients on hand. I was a little surprised at how big these muffins are and all the sugar you add to the top but the size totally works and the crisp sugar coating is amazing!

There’s just something special about Jordan Marsh Blueberry Muffins. They’re cozy, a little nostalgic, and packed with that old-school bakery charm.

Whether you remember them from weekend shopping trips or you’re trying them for the first time, they’ve got that homemade magic that never goes out of style.

So whip up a batch, pour a cup of coffee, and enjoy a muffin (or two!)—because some recipes are just too good not to share!

And if you’re as wild about blueberries as I am, be sure to check out my recipe for Blueberry Banana Bread, Fruit and Yogurt Parfait or Peanut Butter and Berry Toast.

The Secret to These Famous Muffins

What makes these muffins so unforgettable? A few clever touches:

• A mix of mashed and whole blueberries: This adds a gorgeous purple hue and deep blueberry flavor throughout the batter.
• Creaming butter and sugar: This gives the muffins their rich, cake-like crumb.
• Granulated sugar sprinkled on top: It bakes into a sweet, crackly crust—absolutely essential.
• A generous portion size: These muffins are bakery-big, just as they should be.

What are Jordan Marsh Blueberry Muffins?

Jordan Marsh Blueberry Muffins are a beloved New England treat that originated from the Jordan Marsh department store in Boston. Founded in 1851, Jordan Marsh was a prominent retail establishment until its closure in the mid-1990s.

Among its many offerings, the store’s bakery became renowned for its blueberry muffins, which garnered a devoted following and became a staple for shoppers and locals alike.

These muffins are distinguished by their moist, cake-like texture and an abundance of blueberries in every bite.

A unique characteristic is the technique of mashing a portion of the blueberries before incorporating them into the batter, which imparts a subtle purple hue and intensifies the blueberry flavor throughout the muffin.

Additionally, the muffins are topped with a generous sprinkle of granulated sugar before baking, creating a signature crunchy, sweet crust.

Ingredients

How to make Jordan Marsh Blueberry Muffins

Preheat the oven to 375°F.

Lightly grease a standard 12-cup muffin tin; or line the tin with baking cups, and grease the cups.

In a medium-sized bowl, beat together the butter and sugar until well combined.

Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Beat in the baking powder, salt, and vanilla.

Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

Mash 1/2 cup of the blueberries.

Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

Sprinkle about 1 teaspoon granulated sugar atop each muffin.

Bake the muffins for 25 to 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Serve slightly warm or at room temperature. 

Store leftover Jordan Marsh Blueberry Muffins in an airtight container at room temperature for several days. (They probably won’t last that long though)

Freeze for longer storage.