Jordan Marsh Blueberry Muffins for Blueberry Lovers –

I love blueberries and could eat them all day long! Blueberry muffins come in a close second to blueberry pie as my favorite. The last time I tried to make blueberry muffins, they never turned out well. I had some blueberries left over so I thought I would give this recipe a try. This recipe is so easy to make, and you can use fresh blueberries if you don’t have any on hand. I was a little surprised at how big these muffins are and all the sugar you add to the top but the size totally works and the crisp sugar coating is amazing!

There’s just something special about Jordan Marsh Blueberry Muffins. These muffins are cozy, nostalgic and full of old-school charm. They’ve always had that home-baked magic, whether you bought them on a weekend shopping trip or are trying them out for the first. Some recipes are just too good not to share! The secret to these famous muffins

What gives them their rich, cake-like crumb? A few clever touches:

A mix of mashed and whole blueberries

: This adds a gorgeous purple hue and deep blueberry flavor throughout the batter.

Creaming butter and sugar

: This gives the muffins their rich, cake-like crumb.

Granulated sugar sprinkled on top

: It bakes into a sweet, crackly crust–absolutely essential.

A generous portion size

• : These muffins are bakery-big, just as they should be.What are Jordan Marsh Blueberry Muffins?
• Jordan Marsh Blueberry Muffins are a beloved New England treat that originated from the Jordan Marsh department store in Boston. Jordan Marsh, a prominent retailer that was founded in 1851 and closed in the mid-1990s, is best known for its blueberry muffins. The muffins have a moist, cakelike texture, and are bursting with blueberries. A unique characteristic is the technique of mashing a portion of the blueberries before incorporating them into the batter, which imparts a subtle purple hue and intensifies the blueberry flavor throughout the muffin.
• Additionally, the muffins are topped with a generous sprinkle of granulated sugar before baking, creating a signature crunchy, sweet crust.Ingredients
• How to make Jordan Marsh Blueberry MuffinsPreheat the oven to 375degF.

Lightly grease a standard 12-cup muffin tin; or line the tin with baking cups, and grease the cups.

In a medium-sized bowl, beat together the butter and sugar until well combined.

Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

Beat in the baking powder, salt, and vanilla.

Add the flour alternately with the milk, beating gently just to combine. Scrape down the sides and bottom of the bowl.

Add the mashed and whole berries to the batter, stirring just to combine and distribute.

Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.

Sprinkle about 1 teaspoon granulated sugar atop each muffin.

Bake the muffins for 25 to 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

Serve slightly warm or at room temperature.

Store any leftover Jordan Marsh Blueberry Muffins at room temperature in an airtight container for up to a week. (They probably won’t last that long though)

Freeze for longer storage.

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Jordan Marsh Blueberry Muffins

Recreate a beloved New England classic with Jordan Marsh Blueberry Muffins, made easy with fresh ingredients at home.

Prep Time

8

minutes

mins

Cook Time

30

minutes

mins

Total Time

38

minutesminsCourse Bread and Muffins, Breakfast

Cuisine American8 tablespoons

113g unsalted butter, at room temperature1cup 198g granulated sugar

2large eggs

2teaspoons

• baking powder 1/2 teaspoon
• table salt 1 teaspoon
• King Arthur Pure Vanilla Extract 2
• cups 240g King Arthur Unbleached All-Purpose Flour 1/2
• cup 113g milk 2 1/2
• cups 354g blueberries, fresh preferred 1/4
• cup 50g granulated sugar, for topping Get ingredients with
• Get Recipe Ingredients Preheat the oven to 375degF. Lightly grease a standard 12-cup muffin tin; or line the tin with baking cups, and grease the cups. In a medium-sized bowl, beat together the butter and sugar until well combined.
• Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition. Beat in the baking powder, salt, and vanilla. Add the flour alternately with the milk, beating gently just to combine. Scrape down the sides and bottom of the bowl.
• Mash 1/2 cup of blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here. Sprinkle about 1 teaspoon granulated sugar atop each muffin.

Bake the muffins for 25 to 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool. Serve slightly warm or at room temperature.

• Store leftover Jordan Marsh Blueberry Muffins in an airtight container at room temperature for several days. Freeze for longer storage.

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