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Bakery-Style Jordan Marsh Blueberry Muffins

These fluffy and flavorful bakery-style muffins are a copycat of the famous Jordan Marsh Blueberry Muffins and have us totally bonkers for blueberries right now!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 257 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • ½ cup softened butter (113 grams)
  • 1 ¼ cups granulated sugar (250 grams)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup milk (2% or whole)
  • 2 cups fresh blueberries (washed and dried with a towel)
  • 2-3 tsp granulated sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Line a 12 cup standard muffin tin with cupcake liners.
  2. Measure out all ingredients. Whenever possible, I like to measure dry ingredients such as sugar and flour by weight in a small kitchen scale. If not using a scale, the spoon and sweet method for these ingredients is best as to not overmeasure the key ingredients.
  3. Using a stand mixer or electric hand mixer, cream the softened butter and 1+1/4 cups sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix until incorporated.
  5. Sift together the flour, salt and baking powder, (if you don't have a sifter or sieve, simply whisk with a metal whisk to break up any lumps) and add 1/3 the flour mixure to the butter mixture. Add 1/3 of the milk and continue to alternate until all milk and flour have been gently incorporated.
  6. Next crush 1/2 cup blueberries with a fork and fold into the batter. Fold in the remaining whole berries.
  7. Using a scoop or a 1/4 cup measuring cup, fill muffin lined cups with batter. They'll be practiacly to the top of each muffin cup. Divide and sprinkle the 2-3 teaspoons sugar over the tops of the muffins, and bake at 375°F for approx. 30 minutes or until the tops are golden and a toothpick inserted into the center of each muffin comes out batter-free.
  8. Carefully remove muffins from tin and cool at least 30 minutes on a cooling rack. Enjoy!

Notes

  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Calories 257kcal (13%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 48mg (16%) Sodium 181mg (8%) Potassium 133mg (4%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 309IU (6%) Vitamin C 2mg (2%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 257

% Daily Value*

Calories 257kcal 13%
Carbohydrates 42g 14%
Protein 4g 8%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 181mg 8%
Potassium 133mg 3%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 309IU 6%
Vitamin C 2mg 2%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.