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5.0 from 57 votes

Jordan Marsh Blueberries Muffins

Jordan Marsh Blueberry Muffins are legendary! Made with fresh blueberries, they have a soft and moist crumb interior and sugary crisp tops that are to die for! These bakery style Blueberry Muffins were enjoyed by generations for decades in Boston and New England.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 12 muffins
Calories: 273 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup unsalted butter at room temperature
  • 1 cup sugar Measure and level the cup with a knife
  • 2 large eggs at room temperature
  • 2 cups bread flour Measure and level the cup with a knife
  • ½ cup cake flour Measure and level the cup with a knife. TO REPLACE IT: Measure out ½ level cup all-purpose flour and then remove 1 tablespoon of the flour from that measurement and return it to the bag of flour. Next, add 1 tablespoon of cornstarch to the ½ cup of all-purpose flour minus 1 tbsp. and stir to combine.
  • 4 teaspoon baking powder Measure and level the spoon with a knife
  • ½ teaspoon salt
  • ½ cup whole milk
  • ½ teaspoon anise extract The secret ingredient Replace with vanilla extract if you prefer
  • 2 ½ cups fresh blueberries
  • 3 tablespoon sugar for the tops only

Instructions

    Cup of Yum
  1. Preheat the oven to 425° F (220° C). In a stand mixer, cream butter and 1 cup of sugar together at low speed until fluffy. Then add the eggs, one at a time, beating after each one just enough to combine. Mix in the anise extract.
  2. Add the dry ingredients (bread and cake flours, baking powder, and salt) in 2-3 additions, alternating with the milk. Beat every time just until combined.
  3. In a separate bowl, mash ½ cup of blueberries and incorporate into the batter by folding in with a spatula. Add the rest of blueberries (whole) and fold in again. NOTE: If you can, fold the whole blueberries in with a little bit of extra cake flour before adding them to the batter. This will prevent them from sinking while baking.
  4. Meanwhile, line a 12-cup standard muffin tin with paper cupcake liners (or alternatively grease the tin cups very well with nonstick cooking spray). Using a cookie or ice cream scoop, fill the liners with the batter until reaches the very top of each muffin cup. Divide and sprinkle the 3 tablespoon (or more) of coarse sugar over the tops of the muffins. NOTE: Bake the muffins as soon as the batter is ready so they can rise properly!
  5. Place the muffin tin on the middle rack and bake for 8 minutes. Then, without opening the oven door, decrease the oven temperature to 375° F (190° C) and bake for an additional 17-22 minutes. The muffin tops will be golden brown and puffy!
  6. Test for doneness by inserting a toothpick in the middle (they must be crumb-free). NOTE: Test and compare! You can bake these muffins from beginning to end in a preheated oven at 375° F (190° C) for 25-30 minutes or until crumb-free in the middle. But they won’t rise as much as when baked at the different oven temps outlined above.
  7. Let the muffins cool in the muffin tin for 5 minutes. Then carefully remove the muffins from the tin while hot and transfer them to a wire rack to fully cool.

Notes

  • Storage
  • Store these cool, to-die-for blueberry muffins in a sealable bag or airtight container at room temperature for up to 3 days.
  • They keep well in the fridge for up to 5 days or in the freezer for up to 2 months.
  • To thaw Jordan Marsh blueberry muffins, simply place the muffins on the counter until defrosted.
  • If you want to eat them warm, you may reheat them for about 15-30 seconds in the microwave.  

Nutrition Information

Calories 273kcal (14%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 49mg (16%) Sodium 115mg (5%) Potassium 211mg (6%) Fiber 1g (4%) Sugar 23g (46%) Vitamin A 310IU (6%) Vitamin C 3mg (3%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 273

% Daily Value*

Calories 273kcal 14%
Carbohydrates 44g 15%
Protein 5g 10%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 49mg 16%
Sodium 115mg 5%
Potassium 211mg 4%
Fiber 1g 4%
Sugar 23g 46%
Vitamin A 310IU 6%
Vitamin C 3mg 3%
Calcium 82mg 8%
Iron 1mg 6%

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