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.
Jordan Marsh Blueberry Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter or baking spray.
- In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes with a hand or stand mixer).
- Beat in eggs, one at a time. Stir in vanilla extract.
- In a separate bowl, whisk together 1¾ cups flour, baking powder, and salt.
- 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.
- Toss blueberries with the remaining ¼ cup of flour to prevent sinking. Gently fold them into the batter.
- Scoop batter into muffin cups, filling each nearly to the top. Sprinkle with 2 tsp sugar for that signature crunchy top.
- Bake for 28–30 minutes or until tops are golden and a toothpick inserted in the center comes out with moist crumbs.
- 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.
