Jordan Marsh blueberry muffins were a staple in New England when I was growing up. So was the Jordan Marsh department store…and going to the mall! This recipe will bring you back to those days!
I used to love going to the mall when I was little and stopping at the bakery outside the Jordan Marsh department store for blueberry muffins to bring home. They were always so delicious!
I wrote down this recipe years ago, after they closed down and the Jordan Marsh baker revealed his secret recipe…remember writing down recipes??!!
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Jordan Marsh Blueberry Muffins
Another reason I love this recipe is that it is super simple. You can whip together these blueberry muffins in a couple of minutes! I used some frozen Maine wild blueberries I had in my freezer that I wanted to use up…frozen or fresh berries will work in this recipe.
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups blueberries
- extra sugar for tops of muffins
Step 1.
CREAM TOGETHER 1/2 CUP BUTTER AND 1 CUP SUGAR
Step 2.
ADD 2 EGGS & 1 TEASPOON VANILLA; BEAT UNTIL FLUFFY
Step 3.
STIR 2 CUPS FLOUR, 2 TEASPOONS BAKING POWDER, & 1/2 TEASPOON SALT IN A SEPARATE BOWL
Step 4.
ALTERNATE ADDING DRY INGREDIENTS AND 1/2 CUP MILK TO THE BUTTER MIXTURE
Step 5.
TOSS 2 CUPS OF BLUEBERRIES IN FLOUR
I used frozen Maine wild blueberries for this batch of muffins.
Fresh or frozen blueberries will both be delicious!
Step 6
SCOOP BATTER INTO LINED MUFFIN PAN & SPRINKLE TOPS WITH SUGAR
Bake
Bake until the tops of the muffins are golden and when a toothpick is inserted it comes out clean.
Let the muffins cool for a few minutes in the pan then remove the muffins and let cool on a cooling rack.
I suggest serving them warm with a pat of butter! Yum.
baking favorites
Jordan Marsh Blueberry Muffins
The recipe for the famous Jordan Marsh Dept. Store muffins!
Ingredients
- 1/2 cup butter (softened)
- 1 cup white sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 cups blueberries
- extra sugar for tops of muffins
Instructions
- Preheat oven to 375°. Lightly grease muffin cups or use liners.
- Cream butter and sugar together with a mixer.
- Add the eggs and vanilla; mix until fluffy.
- In a separate bowl, add flour, baking powder, and salt; stir to combine.
- Alternate adding dry ingredients and the milk to the butter mixture.
- Toss blueberries in a little flour and fold them into the batter.
- Scoop batter into the prepared muffin pan.
- Spoon the extra sugar on top of muffins.
- Bake at 375° for 25-30 min
Notes
I suggest using muffin liners for this recipe.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 252Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 257mgCarbohydrates: 40gFiber: 1gSugar: 22gProtein: 4g
Every July I pick fresh blueberries and freeze some. I am going to try this recipe with my frozen treasures!!
Yes, it’s really good with frozen blueberries!!
Did you thaw blueberries?
Looks like not, thanks for the recipe!
No, just toss them in the flour frozen! If you are using fresh or thawed the muffins might cook a little quicker so keep your eye on them.
Could this same recipe be used for chocolate chips instead of blueberries?
Oh, I think so! Now I want a muffin!!
Just made these muffins. They are very good I will make them again 😃
Now I have muffins on the mind this morning Pam!! It’s my favorite recipe!!
These look so amazing! Thank you for sharing the recipe with us!