Who makes Jordan Marsh blueberry muffins today?

Jordan Marsh department stores have closed, but many bakeries and home bakers continue to recreate this legendary recipe.

Are blueberry muffins full of sugar?

Traditional recipes use a significant amount of sugar, but you can reduce it by using natural sweeteners like honey or applesauce.

Are the blueberries in Costco muffins real?

Yes, Costco uses real blueberries, but their muffins are much larger and contain more sugar and fat compared to homemade versions.

What is the most popular muffin in the world?

Blueberry muffins are one of the most popular worldwide, alongside chocolate chip and banana muffins.

How unhealthy is a muffin?

It depends on the ingredients. Store-bought muffins are often high in sugar and fat, but homemade versions can be made healthier with substitutions.

What are muffins called in England?

In England, "muffins" typically refer to English muffins, which are small, round, and bread-like, rather than the sweet American-style muffins.

Jordan Marsh Blueberry Muffins Recipe

Description

These Jordan Marsh Blueberry Muffins are a classic New England treat, made famous by the legendary Jordan Marsh department store in Boston. These muffins are known for their soft, cake-like texture, bursting with juicy blueberries and topped with a sugary crust. Perfect for breakfast, brunch, or a delightful snack, these muffins bring back nostalgic memories with every bite!

Ingredients

Scale

2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar (plus extra for topping)
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh blueberries (or frozen, not thawed)
1 tablespoon flour (for coating the blueberries)

Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly.
Whisk together the flour, salt, and baking powder in a medium bowl. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients to the wet mixture alternating with the milk, mixing until just combined.
Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Spoon the batter into the muffin cups, filling each about ¾ full.
Sprinkle tops with extra granulated sugar for the signature crunchy topping.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Cuisine: American