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 up close

a hand holding 1 Jordan Marsh Blueberry Muffin

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.

Jordan Marsh Blueberry Muffins Recipe overhead close up

Jordan Marsh Blueberry Muffins Recipe on a plate cut in half

Jordan Marsh Blueberry Muffins Recipe with flowers

Ingredients

There are links to the ingredients for this recipe in the recipe card at the end of the post.

½ cup unsalted butter, room temperature
2 cups all-purpose flour
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
½ cup milk (we use whole milk)
2 teaspoons baking powder
½ teaspoon salt
2 ½ cups of fresh blueberries, washed and dry
2 tablespoons Demerara or turbinado sugar (we use “sugar in the raw” brand)

Jordan Marsh Blueberry Muffins Recipe with spring flowers

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.

stand mixer with the paddle attachment
large mixing bowl
measuring spoons and cups
2-cup wet measure
large whisk
large ¼ 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 Story

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If you make this recipe and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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Blueberry Muffins overhead view with spring flowers

Jordan Marsh Blueberry Muffins Recipe with a purple-white violet

Jordan Marsh Blueberry Muffins Recipe with a violet on top

DELICIOUS JORDAN MARSH BLUEBERRY MUFFINS RECIPE STORY

Jordan Marsh Blueberry Muffins with text overlay

Jordan Marsh Blueberry Muffins Recipe

Name: Jordan Marsh Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Cuisine: American
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

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

½ cup unsalted butter, room temperature
2 cups all-purpose flour
1 cup granulated white sugar
1 teaspoon pure vanilla extract
2 large eggs
½ cup milk (we use whole milk)
2 teaspoons baking powder
2 ½ cups of fresh blueberries, washed and dry
2 tablespoons Demerara or turbinado sugar (we use “sugar in the raw” brand)
½ 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 ½ 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, ¾ cup at a time, adding the milk in between until fully incorporated.
Add the blueberries: In a small bowl, mash ½ 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 ¼ 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: 1
Amount 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: 5/29/2023, 8/17/2023, 3/18/2024, 6/7/2024

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Sara Maniez

Owner at Life's Little Sweets

Life’s Little Sweets is a seasonal cooking and local food blog featuring farm-to-table recipes, CSA inspiration, and creative ways to enjoy what’s fresh and in season.

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Comments

Cheryl says

July 05, 2023 at 5:48 pm

I picked blueberries this morning and made this recipe as soon as I got home. Shared them with neighbors as soon as they were cool enough to handle. They were a huge hit!!

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- Sara Maniez says
  
  July 08, 2023 at 1:18 pm
  
  Wonderful to hear, thank you for coming back to comment and letting us know how it worked out!
  
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Cecilia says

December 24, 2023 at 8:05 am

This recipe is my favorite to use when I am in the mood to make blueberry muffins. Always a hit!

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- Sara Maniez says
  
  December 26, 2023 at 3:48 pm
  
  Hello Cecilia, Thank you for your comment and I am so glad that you like the recipe!
  
  Log in to Reply

Jordan Marsh Blueberry Muffins Recipe

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