I have no personal experience with this, but there was a Boston-based department store called Jordan Marsh’s that was famous for its fresh baked blueberry muffins. I recently came upon the recipe online. Once I searched for the name Jordan Marsh, I realized just how iconic this recipe was. I had to make these muffins.
I LOVE bakery style blueberry muffins. Love. My love for muffins and cake is like no other. It’s deeper than my love of cookies, stronger than my love of ice cream, and more passionate than my love of campfire smores. It’s serious. I’ve put a ring on it.
These blueberry muffins do not disappoint. Actually, they’re amazing. They are so full of blueberries that I’d say they’re actually mostly berries with a bit of batter to hold them together. Amazing, amazing. My house smelled so so good while they were baking. I couldn’t wait to try one.
Here is one version of this famous recipe: http://www.yankeemagazine.com/recipe/jordan-marsh-blueberry-muffins#_
I’m going to try them with strawberries as soon as I get my hands on some local berries. I’m already excited.
Enjoy!
Note: the recipe calls for a total of 2 cups of flour, made up of both bread and pastry flour. I used one cup of bread flour, one cup of all purpose flour, and a tablespoon of corn starch. I am quite sure that the recipe will be just fine using all all-purpose flour, and that’s how I’ll be making them next time.
[yumprint-recipe id=’16’]
[Recipe] The Famous Jordan Marsh Blueberry Muffins
Adapted from Yankee Magazine
Makes 12 muffins
1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour (see Note, above)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2-1/2 cups large fresh blueberries
2 tablespoons sugar (for top of muffins)
butter, for greasing muffin tin
Preheat oven to 375°F.
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 and mix well.
Mash 1/2 cup of the blueberries and mix the mashed berries into the wet batter.
In a second bowl, combine all dry ingredients.
Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the milk.
Add the whole blueberries and stir in gently by hand.
Grease the muffin tin very well with butter. Fill greased muffin cups. If you’re afraid of the muffins sticking, line the cups with muffin liners.
Sprinkle sugar on top of unbaked muffins.
Bake at 375°F for 30 minutes. Cool completely in pan.
Eat them on their own or with a slathering of butter (as pictured in my husband’s version).
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