Thursday, January 11, 2018

Jordan Marsh's Blueberry Muffins

This recipe often pops up on my Pinterest feed and I have always been curious! I have to admit, I don't know who Jordan Marsh is... I think it was a department store but I'll have to do a little research! Never the less, I have heard fabulous things about these muffins so I figured it was about time I try them! Guess what!? They are that good! They are so so good! Yes, these taste great but I especially love that they are easy. These really are no fuss muffins that come together in no time and bake with very little fuss.

I looked through several recipes but ended up using the King Arthur Flour recipe. You can find the original recipe HERE. I stuck super close to the original recipe, the only serious change I made is with the sugar. I reduced the sugar by 1/4 cup. I don't know if it actually makes a big difference, but the muffins still taste great and cutting some of the sugar makes me feel a little better :)

Start by adding 1/2 cup of softened butter and 3/4 cup of granulated sugar to a medium sized mixing bowl. Cream the butter and sugar together with an electric mixer until light and fluffy.
Still using the electric mixer, add in 2 eggs. Mix the eggs in one at a time. When the eggs are mixed in, add in 1 teaspoon of vanilla extract.
Then, in a separate, small mixing bowl combine 2 cups of all purpose flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt.

Gradually incorporate the dry ingredients into the butter/sugar/egg/vanilla mixture in the larger mixing bow. Alternate between adding some of the dry ingredient mixture and 1/2 cup of milk.
Crush 1/2 cup of frozen blueberries. I used frozen blueberries, so I set them out a little early to give them some time to thaw so that I could mash them.

Add 1 1/2 cups of blueberries (frozen or fresh) along with the mashed blueberries to the batter. Fold the blueberries in. Here is where everything turned purple - ah! If you use fresh blueberries the muffins won't turn purple, but frozen blueberries always infect the batter with their dark purple/blue color!

Line a muffin tin with cupcake liners and fill each muffin cup to be full. Then, preheat the oven to 375 degrees Fahrenheit. Once the oven is ready, bake the muffins for 30 minutes. They should be golden brown (hard to tell when they're purple!) and an inserted toothpick should come out clean.

Let the muffins sit in the muffin tin for about 5 minutes before transferring them to a wire cooling rack. These muffins are so hard to resist when they are warm! I suggest eating one right away, then package them in an air tight container to store.

yield: 12 muffins

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups blueberries (1/2 cup mashed & 1 1/2 cups whole) - fresh or frozen
*you can sprinkle some sugar over the tops of the muffins if you so desire :)

1. In a medium mixing bowl, cream softened butter and sugar together. Beat in the eggs, one at a time. Then, mix in the vanilla extract.
2. In a small, separate bowl, combine the flour, baking powder and salt.
3. Alternate between adding some of the dry ingredient mixture and the milk to the butter/sugar/egg/vanilla mixture until everything is well incorporated.
4. In a small, separate bowl mash 1/2 cup of the blueberries. Then add in the mashed blueberries and the rest of the blueberries, whole to the muffin batter. Fold the blueberries in.
5. Line a muffin tray with cupcake liners and fill each muffin cup to be full (not just 3/4 of the way full! Fill them right up!).
6. Preheat the oven to 375 degrees Fahrenheit and bake the muffins for 30-35 minutes until the tops are golden brown and an inserted toothpick comes out clean.
7. When the muffins are done, let them sit in the muffin tin for about 5 minutes before transferring them to a wire cooling rack to cool longer.

I can't wait to experiment with making this recipe gluten free! I read some of the comments on the King Arthur Flour site and it seems totally do-able. I will give it a try and post about it soon.


  1. The batch you made with gluten free flour were just as good!

  2. I enjoyed a trip to King Arthur Flour headquarters in Vermont back in November, having long been a fan of their website recipes as well as their flour! It was fun to have lunch there, buy some products (an amazing cinnamon) and view the test kitchens in action. Had you come across the backstory of these muffins? Jordan Marsh was a venerable department store whose restaurant/bakery served these. They became quite infamous around New England as the last word in blueberry muffins - being a large, yummy confection and full of so many berries. Generations have sworn by this recipe, it's nice to see you enjoying it. (If you like homemade peanut brittle the KAF microwave recipe for nut brittle is a sure thing and great for Christmas presents next year.)

    1. Wow, Paula! Thank you so much for sharing that story! You have definitely peaked my interest! I'm in Vermont often; I'll have to look into the KAF headquarters (it sounds amazing!). I had never heard the story, but the muffins speak for themselves - so, so good! I just know I will be making them over and over again. And thank you for the peanut brittle recommendation! I'm heading over to check out the recipe now (and hopefully make it a.s.a.p.). Have a great week!