Estimated reading time: 6 minutes
This Jordan Marsh Blueberry Muffins recipe is a classic, blueberry muffins recipe with a crispy sugar top! This recipe is our interpretation of the famous and nostalgic Jordan Marsh blueberry muffins from the Jordan Marsh department store! (tutorial video included, makes 12 muffins)
Jordan Marsh Blueberry Muffins Recipe
Hi Everyone, in New England, we grew up with these amazing muffins from the now closed, famed Jordan Marsh department store.
Every family gathering and holiday, we would go get a box of them to bring.
This recipe is my take on re-creating the iconic muffins, these are moist, generously filled with ripe blueberries, and of course, they have that crisp sugar top.
Ingredients
There are links to the ingredients for this recipe in the recipe card at the end of the post in the recipe card.
- 1/2 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup milk (we use whole milk)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/2 cups of fresh blueberries, washed and dry
- 2 tablespoons Demerara or turbinado sugar (we use “sugar in the raw” brand)
Kitchen Tools
Here are the kitchen tools used for this recipe; any kitchen tools are linked in the recipe card at the end of the post in the recipe card.
- stand mixer with the paddle attachment
- large mixing bowl
- measuring spoons and cups
- 2-cup wet measure
- large whisk
- large 1/4 cup or 3 tablespoons size) cookie scoop
- 12-cup muffin tin
- 12 cupcake/muffin papers to line the muffin tin
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Jordan Marsh Blueberry Muffins Recipe
This Jordan Marsh Blueberry Muffins recipe is a classic, blueberry muffins recipe with a crispy sugar top! This recipe is our interpretation of the famous and nostalgic Jordan Marsh blueberry muffins from the Jordan Marsh department store! (tutorial video included, makes 12 muffins)
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup milk (we use whole milk)
- 2 teaspoons baking powder
- 2 1/2 cups of fresh blueberries, washed and dry
- 2 tablespoons Demerara or turbinado sugar (we use “sugar in the raw” brand)
- 1/2 teaspoon salt
Instructions
- Mix the dry ingredients: Preheat the oven to 375 degrees Fahrenheit. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- Make the batter, wet ingredients: In a stand mixer, cream together the 1 cup granulated white sugar and 1/2 cup unsalted butter, until creamy and smooth. Add the eggs, 1 at a time, incorporating after each addition. Add the pure vanilla extract. Gradually, add the flour mixture into the batter, 3/4 cup at a time, adding the milk in between until fully incorporated.
- Add the blueberries: In a small bowl, mash 1/2 cup of blueberries, and fold them into the batter. Fold in the remaining whole blueberries, reserving some for topping the muffin batter before baking.
- Make the muffins: Line a 12-cup muffin tin with cupcake liners, add 1/4 cup muffin batter to each muffin cup and distribute any remaining batter evenly. Top each muffin batter cup with a few blueberries (5-6 each). Top the batter with 2 tablespoons of demerara (or turbinado) sugar.
- Bake: Bake the muffin batter in a 375-degree F (190 degrees Celsius) oven for 30 minutes. When they are done baking, allow them to cool for 5-10 minutes to set up (they will be hot inside!), and enjoy as is or with some butter.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 253Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 188mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 4g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!
- This recipe was photographed on 4/5/2022 and published on 4/7/2022
- Update & republished on 5/29/2023
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