Jordan Marsh Blueberry Muffins

Who doesn’t remember Jordan Marsh Blueberry Muffins if you’re from the Northeast? Taking a break from shopping for those huge muffins, with loads of blueberries, and crunchy sugar on top… Yuuummy!

Wow, throw out all your Blueberry Muffin recipes, because you won’t want to make anything but these! I have lots of Blueberry Muffin recipes, but nothing mimics these delicious muffins!

These muffins originally made by baker John Pupek, are a cake like muffin, with more sugar and fat than regular muffins, but that’s what makes them so delicious. Soft muffin with huge tart blueberries, and a crunchy, sugary top, which totally makes the muffin! Just the buttery, vanilla scent they give off when cooking is enough to put you over the top!

Make sure you rinse your blueberries if using frozen. Dry berries between two paper towels before using in muffins. This really does help omit that gray/blue batter you get from the blueberries. Or you can certainly use fresh regular or wild blueberries. Or what about a mixture? And use a generous amount of the Coarse White Sparkling Sugar or granulated, as some of it blends in while baking. The original Jordan Marsh muffins had granulated sugar on top, but I much prefer the extra crunch of the Coarse White Sparkling Sugar.

Jordan Marsh Blueberry Muffins |

I would grease the top of your muffin pan as well as the cups. Even if you are using muffin papers. I used the large ice cream scoop to fill the cups, and the blueberries oozed while baking, which made them hard to remove from the cups. I think if you grease it will avoid that problem, or at least help it.

These muffins are even delicious later in the day they are made. I just popped them in my small convection oven for 10 minutes or so, to get the tops crunchy again, and they were back to their “just cooked” deliciousness. These muffins are truly something you just have to try! Delicious in every way.

Jordan Marsh Blueberry Muffins |

Jordan Marsh Blueberry Muffins

Print Recipe
Serves: 12 Cooking Time: 30 min


  • 1/2 cup (8 tablespoons) butter
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup milk
  • 2 1/2 cups blueberries, fresh preferred
  • 1/4 cup sugar, for topping



Preheat the oven to 375°F. With cooking spray, lightly grease a standard 12-cup muffin pan - top and all. Even if lining with muffin papers. Grease the papers also.


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 the bottom and sides of the bowl.


Mash 1/2 cup of the 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. I use a muffin scoop.


Sprinkle about 1 teaspoon Coarse White Sparkling Sugar or granulated atop each muffin.


Bake the muffins for about 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.


Yield: 12 muffins.

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