Close-up of golden-brown blueberry muffins with sugar-dusted tops and bursting blueberries, inspired by the original 1980s Jordan Marsh recipe

Jordan Marsh Blueberry Muffins

If you grew up in New England, chances are you remember the legendary Jordan Marsh blueberry muffins—soft, cake-like centers, domed sugary tops, and bursting with blueberries. These iconic muffins were sold at the Jordan Marsh department store bakery in the 1980s and became a nostalgic favorite for generations.

This authentic copycat recipe brings all that magic back—rich with butter, loaded with blueberries, and topped with a sparkle of sugar. Whether you’re enjoying them warm with butter or pairing them with coffee, these muffins will transport you straight to a simpler time.

FAQs

Q: Can I use frozen blueberries instead of fresh?
A: Yes! Use them straight from the freezer. No need to thaw—this helps prevent the batter from turning purple.

Q: How do I make the muffins taller like bakery-style?
A: Chill the batter in the muffin tin for 15 minutes before baking, and fill each cup nearly to the top.

Q: Can I use buttermilk instead of regular milk?
A: Absolutely! Buttermilk adds a slight tang and richness—feel free to substitute 1:1.

Q: Why toss the blueberries in flour?
A: Coating them in flour helps keep them suspended in the batter instead of sinking to the bottom.

Close-up of golden-brown blueberry muffins with sugar-dusted tops and bursting blueberries, inspired by the original 1980s Jordan Marsh recipe
Jana Rae

Jordan Marsh Blueberry Muffins

Recreate the iconic Jordan Marsh blueberry muffins from the 1980s! Soft, bakery-style muffins bursting with blueberries and topped with sugar. An easy, nostalgic recipe perfect for breakfast or dessert.
Prep Time 15 minutes
Cook Time 30 minutes
Chill time 15 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: American
Calories: 270

Ingredients
  

  • ½ cup 1 stick unsalted butter, softened
  • 1 cup granulated sugar plus 2 tsp for topping
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour divided
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup whole milk
  • 2 ½ cups fresh blueberries or frozen—see notes

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter or baking spray.
  2. In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes with a hand or stand mixer).
  3. Beat in eggs, one at a time. Stir in vanilla extract.
  4. In a separate bowl, whisk together 1¾ cups flour, baking powder, and salt.
  5. Add dry ingredients to the butter mixture in batches, alternating with the milk. Begin and end with the flour mixture. Stir until just combined—don’t overmix.
  6. Toss blueberries with the remaining ¼ cup of flour to prevent sinking. Gently fold them into the batter.
  7. Scoop batter into muffin cups, filling each nearly to the top. Sprinkle with 2 tsp sugar for that signature crunchy top.
  8. Bake for 28–30 minutes or until tops are golden and a toothpick inserted in the center comes out with moist crumbs.
  9. Cool muffins in the tin for 5 minutes before transferring to a wire rack.

Notes

  • Use frozen blueberries straight from the freezer—do not thaw, or the batter may turn purple.
  • For taller muffin tops, chill filled muffin tins in the refrigerator for 15 minutes before baking.
  • A sprinkle of sugar before baking gives that authentic bakery crunch.
  • These muffins freeze well. Let cool completely and store in a freezer-safe bag for up to 2 months.

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