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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.
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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 Method Notes

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.