[Recipe Review] The Famous Jordan Marsh’s Blueberry Muffins

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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.

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[Recipe Review] Jordan Marsh's Famous Blueberry Muffins
Serves 12
They blueberry muffins 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.
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
261 calories
40 g
55 g
10 g
4 g
6 g
101 g
118 g
22 g
0 g
4 g
Nutrition Facts
Serving Size
101g
Servings
12
Amount Per Serving
Calories 261
Calories from Fat 87
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 55mg
18%
Sodium 118mg
5%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
5%
Sugars 22g
Protein 4g
Vitamin A
7%
Vitamin C
5%
Calcium
6%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup butter
  2. 1 cup sugar
  3. 2 large eggs
  4. 1 teaspoon vanilla extract
  5. 2 cups flour (see Note, above)
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1/2 cup milk
  9. 2-1/2 cups large fresh blueberries
  10. 2 tablespoons sugar (for top of muffins)
  11. butter, for greasing muffin tin
Instructions
  1. Preheat oven to 375°F.
  2. 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.
  3. Mash 1/2 cup of the blueberries and mix the mashed berries into the wet batter.
  4. In a second bowl, combine all dry ingredients.
  5. Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the milk.
  6. Add the whole blueberries and stir in gently by hand.
  7. 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.
  8. Sprinkle sugar on top of unbaked muffins.
  9. Bake at 375°F for 30 minutes. Cool completely in pan.
beta
calories
261
fat
10g
protein
4g
carbs
40g
more
Adapted from Jordan Marsh's via Yankee Magazine
The Frilly Apron http://www.thefrillyapron.com/

[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.

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Mash 1/2 cup of the blueberries and mix the mashed berries into the wet batter.

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In a second bowl, combine all dry ingredients.

Gradually add the dry ingredients to the creamed butter and sugar mixture, alternating with the milk.

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Add the whole blueberries and stir in gently by hand.

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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.

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Sprinkle sugar on top of unbaked muffins.

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Bake at 375°F for 30 minutes. Cool completely in pan.

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Eat them on their own or with a slathering of butter (as pictured in my husband’s version).

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One response to “[Recipe Review] The Famous Jordan Marsh’s Blueberry Muffins

  1. MMmmmmmm. I am trying these this week.

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