Jordan Marsh Blueberry Muffins

April 12, 2020

I am not sure why, but I have been craving blueberry muffins, and for me, a box mix just wasn’t going to do.

What is/was Jordan Marsh?

When I first moved to Boston, Jordan Marsh was one of the two iconic department stores, its flagship located in downtown Boston across from Filene’s. It has since been absorbed into Macy’s. I remember the store but I never experienced first-hand its iconic muffins. Luckily the recipe is readily available online.

Bursting with berries

These muffins are literally and figuratively bursting with blueberries. As I made my first batch it seemed that the batter only existed to hold the blueberries together. The muffins are light and moist with a slightly crunchy top from the sugar. A pretty straightforward recipe to pull together, they are perfect for a weekend breakfast.

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Jordan Marsh Blueberry Muffins

  • Author: Jordan Marsh
  • Total Time: 50 minutes
  • Yield: 12 1x


The store may be gone but its famed blueberry muffins live on. The recipe is modified slightly from New England Today.


Units Scale

1/2 cup butter, room temperature

1 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 tablespoons granulated sugar, for sprinkling


Preheat the oven to 375˚ F.

Line a muffin pan with paper or foil liners (the abundance of blueberries make these muffins prone to sticking so liners are better than just spraying the tins ).

In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition. Add vanilla.

In a separate bowl, combine the remaining dry ingredients. Gradually add the dry ingredients to the creamed butter and sugar mixture alternating with the milk. Do not overmix.

Mash ½ cup of the blueberries and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor). Add the remaining blueberries and stir in gently by hand.

Fill the paper muffin cups. Sprinkle sugar on top of unbaked muffins.

Bake 25-30 minutes. Cool in pan for a few minutes then remove and finish cooling on a wire rack. Muffins may be brushed with melted butter and sprinkled with additional sugar, if desired.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Muffins
  • Cuisine: American


  • Calories: 224.1
  • Sugar: 19.3 g.
  • Sodium: 195.6 mg.
  • Fat: 8.6 g.
  • Saturated Fat: 5.1 g.
  • Carbohydrates: 34.3 g.
  • Fiber: .7 g.
  • Protein: 3.5 g.
  • Cholesterol: 52.2 g.

Keywords: blueberries, Jordan Marsh

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