Jordan Marsh Blueberry Muffins
Although the ingredients in these Jordan Marsh Blueberry Muffins don’t seem magical, their big berry flavor has the power to transport you back in time.
By Yankee Magazine|Aug 05 2022|
Jordan Marsh Blueberry Muffins
Photo Credit: Aimee TuckerWith an abundance of berries that can turn the batter a pale lavender, and a sugary topping that lends a satisfying crunch, these Jordan Marsh blueberry muffins are an old-school department store favorite.
Learn More! Jordan Marsh Blueberry Muffins | History & Recipe
Ingredients
1/2 cup butter
2 cups unsifted flour
1 cup sugar
2 large eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
2-1/2 cups large fresh blueberries
1-1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)
Instructions
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.
In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won’t need to overmix once the wet and dry ingredients are combined.
Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). Add the remaining whole berries and stir in gently by hand.
Spray a 12 muffin baking pan with Baker’s Joy (or other non-stick spray). Fill greased muffin cups.
Sprinkle sugar on top of unbaked muffins.
Bake at 375°F for 25-30 minutes. Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.
Notes
Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.
I needed a great blueberry muffin recipe to utilize some freshly picked local (central Florida) blueberries which I had frozen a few weeks ago.
Having grown up in MA, near a Jordan Marsh store, I fondly remember how great their muffins were.
Although I am not sure if this recipe is the authentic Jordan Marsh blueberry muffin recipe, it is pretty good!
It’s ingredients are pretty basic, therefore I had all of the ingredients on hand.
It was easy to put together-no sifting.
The muffins were perfectly browned after 5 extra minutes of baking-due to the use of frozen berries. They were sweet enough, and moist.
This recipe made 16 regular sized muffins.
The muffin mix was pretty thick and cold, so its consistency was more like a dough instead of a batter.
These muffins didn’t crown, or form a muffin top which was fine with me. That may have been due to the batter consistency, and temperature.
This time I did not mash any berries, as the recipe suggested, but next time I will.
Lastly, I believe this recipe would work well as a base for other fruit muffins.
I would rate this recipe 4 1/2 out of 5 stars.
Funny….I have this recipe from Spark.Com and it is “interesting” that the picture in both has a cupcake/muffin paper, but the picture doesn’t. I am waiting for Maine blueberries to be in season and then plan to make a large batch of these. The Jordan Marsh muffins were the best ever!!
This recipe looks so Yummy. Have not had a blueberry muffin in so many years cannot remember when!
I used to live on Cape Cod – moved to Hawaii when I was very young. Since I left I have never had a blueberry that is “blue” inside. They are all white. And although tangy there is no blueberry taste.
Just want to know from you, your readers are the blueberries today back east really blue and taste like blueberries?
Our memories are eating blueberry muffins, pie etc and our hands tongue lips were actually blue. For most people throughout the country myself included I guess that is just a fond memory,
Thank you Yankee Magazine brought back lots of memories, as usual. And yes I will keep recipe just in case I ever come across “blue” berries.
Aloha ~ Janet
Janet, consider getting a good blueberry bush and nurse it to grow blueberries.
My friend has two fairly small trees kind of close together. Beautiful Big Berries. Should check bookS about blue berries and then a nursery that knows about growing them. HOMEWORK, good luck.
Maine blueberries are the best there are – ever, anywhere!!! And, yes they are blue through and through.
Each Yankee Magazine New England Minute is an eagerly awaited adventure. With today’s ‘Minute’ I was thrilled to find the Jordan Marsh Blueberry Muffins recipe – not only were they the best tasting but are connected to happy family memories for me – even inspired a post on my blog -newsandviewsjb.wordpress.com titled “Best Ever Jordan Marsh Blueberry Muffins Served With Memories.”
Thanks for finding and sharing this recipe
JB
I grew up in Brookline & W. Newton. I ate “thousands” of these. When I found the (supposed) recipe, I made many batches, adusting and tweaking for my kitchen, oven, etc. Best tips: (1) Never use frozen blueberries. Period. (2) Re-read Tip #1! (3) Wild Maine or NH blueberries yield the best tasting result; HOWEVER, cultivated large blueberries were used by the JM bakery. I have verified this fact. (4) Flour the blueberries before GENTLY folding them in!
I agree with everyone – tasted good but why didn’t make a great muffin top?
I grew up in New England and never had these muffins until I moved to Boston for university back in 1985. The first time I enjoyed on of these muffins was right out of their window. A friend introduced them to me. Fast forward to 2015 and I live on Vancouver Island Canada. The blueberries are in abundance. I researched the Jordan Marsh recipe and much to my happiness there is was in front of me.
These muffins are by far the best. Perhaps it is the simplicity, perhaps it is the flavour but mostly because they are a New England memory that brought me back to a fun innocent time. Every guest who enjoyed this muffin was raving and wanted to know the story of the recipe.
Thanks to Yankee Magazine for bringing me back this very fond memory.
Scott
Thank you for the reminder to toss the berries in some of the flower first! Then they don’t sink all together. Best recipe ever. I lost it in a move with other recipes but thank heavens for the Net and the ability to find everything it would seem.
It would be proper to say add the flour mixture ALTERNATELY with the milk, starting and ending with flour. Not everyone is used to making muffins/cakes from scratch, and this ius how it is done correctly!
These muffins are super with a lobster meal!!
I’ve had the Jordan Blueberry Muffins recipe for decades. Mine says to use “1/2 cup of milk scant with some sour cream.” It also says to “pile batter high in tins,” and that the recipe “makes 12 huge muffins.”
I believe that what I have is the original recipe. I would be very interested in learning if others have this recipe as well.
the batter was very high in the tins so I was wondering if I should have used a large muffin pan instead of a standard muffin pan
I make them. it’s really the best recipe ever.
Does anyone have the recipe for Jordan Marsh fruit muffins? They had the maraschino cherry on top. You could buy them at the Jordan Marsh Bakery or get them at Colestone’s on Hawley St.
Jordan Marsh was recently in the news again. The rights to the name has been purchased and the new people plan to open in the near future. I hope they have the muffins!
I’ve been making this recipe for over thirty years. I have also substituted chopped Apple tossed in cinnamon and sugar… Yummy!
As a child in the late 60’s and 70’s, my mom took me downtown to Jordan Marsh. Entering the store? The smell was Ah. Maz. Ing! It was like the pied piped of blueberry muffins. . . we followed the smell until we arrived at the muffin counter. Ahhhhhhh. . . Sweet memories.????
http://www.wcvb.com/news/legendary-boston-baker-shares-recipe-techniques-for-making-jordan-marshs-blueberry-muffins/38916222
The only difference as far as ingredients is an extra 1/2 teaspoon vanilla extract.
I made these muffins at the request of my boyfriend, who has fond memories of them from his youth, growing up in the Boston area. He thought mine turned out great!
After watching the WCVB video, I came up with the following tips:
1) I used 1 cup of bread flour and 1 cup of pastry flour. I made my own pastry flour by using 1/2 cup of all-purpose flour and 1/2 cup of cake flour.
2) I mixed 1/4 cup of the flour mixture (see step 3) with the whole blueberries
3) Add the vanilla to the milk, set aside. In a separate bowl, combine your dry ingredients (flour, baking powder, and salt) with a wire whisk.
4) As another reviewer pointed out, alternate adding your wet (milk and vanilla) and dry (flour, baking powder and salt) ingredients, mixing slowly (with a mixer) until just combined. Don’t overmix your batter. My suggestion is 3 parts dry ingredients to 2 parts wet.
5) I mashed 1/2 cup of thawed frozen blueberries, drained well, and mixed that into the batter, by hand, before adding the whole fresh blueberries–again, by hand.
6) I used a jumbo muffin pan, and used jumbo-size paper liners. I filled each liner to the very top. Mine made 9 muffins.
7) I literally added roughly 2 tablespoons of granulated sugar to the tops of some of my muffins, and 1 tablespoon of turbinado sugar to the tops of others. From now on I will use only granulated sugar; the turbinado sugar didn’t form that “sugar crust” on top.
8) I baked my muffins at 375 degrees for 20 minutes, then lowered the temperature (so the tops wouldn’t burn) to 350 for another 8 minutes. This worked perfectly. I let them cool in the pan, on a cooling rack, for 10 minutes, then removed the muffins and let them finish cooling.
This is a great recipe, and I will definitely be making them again!
These muffins are just like I remember. I grew up in Massachusetts and miss some of the old traditions from home.
I made the muffins yesterday. I had to use frozen blueberries but I thawed them first. (Fresh Blueberries where we live were $4.99 for a half pint….yikes.)
My muffins were perfect. They look just like the photo and taste amazing. I got 14 muffins with big muffin tops,
This is not the original Jordon Marsh blueberry muffin recipe the original does not have all purpose flour it has bread and pastry flour
Bread and pastry flour combined is what old time bakers used before ap flour became available. Same thing.
Thank you for the explanation.
We’ve been making these for years. The recipe I use starts baking in a cold oven. No vanilla. I sprinkle tops with coarse Maui sugar before baking. They come out perfect every time.
I got the recipe while standing in line at Jordan Marsh, for the muffins, sometime in the 1970’s, from a woman who had once worked in the bakery! We were camping in the Cape Cod area and we drove in to get the muffins! The recipe shown here is exactly the same as she gave me, but she did not say vanilla. I would never use vanilla for these muffins, it would detract from the berry taste. I also do them with cranberries. really good, especially for Thanksgiving and Christmas. I have a batch in the oven right now, as I write this! YUM!
Does the milk and vanilla go in before the dry ingredients? My batter curdled immediately when I did htis.
I lived in Revere and went into “town” often with my mother. We usually left JM with the wonderful blueberry muffins. Oh, the smell! As an adult I have made them and they have come out differently…some flat & some peaked. As other have said fill the batter to the top of the tins. I don’t mash any berries…Also, I try to use fresh. The frozen berries will make the inside blue. To get the great texture, try hand mixing the batter. Over-beating any muffin recipe may ruin it.
Try this recipe!! These muffins are delish. Thanks for the memories.
This is not the original Jordon Marsh blueberry muffin recipe!!!! The original does not have regular flour a Boston Chronicle segment had the original baker on last yr who explained the recipe from scratch no no no regular flour I know one of the flours was bread not sure of the other think maybe cake Boston Chronicle show will know
I think that I might substitute buttermilk for the milk. It would make for a lighter muffin.
Thanks for running this recipe again. It reminds me of home(coast of CT). My mother solved the blueberries sticking to the paper muffin liners, she used the aluminum part of the liners saved for blueberry muffins. She only had all-purpose flour so that’s what she used. And when I make them I use demerara cane sugar/Florida Crystals lightly sprinkled on top, too heavy and the top does not rise. Now I will go make some to smell-up the house with home.
Thank you for the wonderful memories of “Jordan’s” I’m still cooking with the pans I bought there in 1954. So sad they’re gone like the Rodeo and the Circus!
My mother was a Marsha Jordan girl in high school – late 1940s! We lived a short T ride from the Winter St. stop and would travel “in Town” frequently to Jordan’s, always coming home with 6 famous blueberry and 6 bran muffins (which were topped with a big fat cherry – remember?) My job was to guard the muffin box on the way home. Happy memories!
I love to read stories about old downtown (and small town) department stores. So many are closed now, you have to go to New York or Chicago or Toronto for them. I am in Cleveland, OH, and I have such great memories of going to Higbee’s, Halle’s, Sterling Lindner, etc. My question is, what is a Marsha Jordan girl? Did she work there? When we traveled, we always stopped in the stores, so as a child in the 1960’s, I was at Jordan Marsh. Also at Woodward and Lothrop in DC several times (my dad loved to take us to DC in the Summer). Thanks for your memory.
Love these muffins – I used 1/2 cup applesauce instead of 1/2 butter. I also cut the sugar in half but did top them off with a little brown sugar. They came out as good as store bought. Thank you Yankee magazine for a wonderful recipe.
I have been making these “Jordan Marsh Blueberry Muffins” for at least 50 years, and just 2 weeks ago noted that 1 1/2 tsp. vanilla had been added, so I started putting this into the muffins. EVERYONE absolutely loves these muffins, and just finished putting a batch in my oven. The smell is fantastic as is the taste. Such an easy recipe for using fresh picked blueberries from my Daughter.
My late aunt Hulda managed the Jordan Marsh restaurant in Braintree for over 25 years…maybe more and worked as the hostess. She retired there in the early 1980’s I think. I fondly remember visiting her and taking home some muffins . The smell of the muffins was amazing.
I worked at the Jordan Marsh in Peabody Northshore and I loved their Macaroni and cheese. I WOULD KILL FOR THAT RECIPE. I f you have that please share. I have tried to duplicate it and never could it was not too yellowish and it had bread crumbs on top. So yummy!
Does anyone have the Jordan Marsh Cupcake with Frosting recipe?
Or the recipe for their Fruit and Nut cookie? Longing for those – funny how the memory of something yummy stays with you
I grew up in Miami, FL, but we had a beautiful Jordan Marsh store where my mom and I shopped, ate lunch and brought home divine bluberry muffins. I have had the muffin recipe for years. While my attempts have been good, my muffins have never been as fantastic as those bought at the store. Thanks for spurring wonderful memories of a great store, lovely food and special times with my mother.
I worked at Jordan Marsh in Dadeland in the cosmetic department. It was a wonderful time and we loved the restaurant. The food as always great and I have so many fantastic memories of eating their with family, friends and co-workers.
What is the Jordan Marsh store and where are they?
Jordans Department store in downtown Boston
Oh my god, I am thrilled to have this recipe! I worked at Jordan Marsh eons ago, when I was about 19 and going through a rough spot. I started out going in each morning to buy one and a cup of coffee. When things got rougher, a fellow- I never knew exactly who-made sure that each morning I had a cup of coffee and a muffin Until the day I had to leave my job. A wonderful memory, from a tough time.
I was in Boston in the mid-60’s and loved these muffins. The Confidential Chat in the Boston Globe published the recipe and I wrote it on a 3X5 card. I’ve made the muffins many times and I think they are just like the originals – huge, light, sugary on top. But when I looked at the recipe here, mine does not include vanilla! I wonder if that is the “missing ingredient” left out by the man in charge.
Thank you for the trip down memory lane .I am a former Marsha Jordan girl from the 1950’s. What a wonderful experience for a young girl. Carol Lee Howard
Does anyone have Jordan Marsh’s other delicious muffin. I think it was all fruit. It was heavier than the blueberry muffin but it was delicious and my second choice.
I loved that muffin too! I would love that recipe if anyone has it!
For the commenters mentioning the original recipe used bread flour and pastry flour: combining bread flour and pastry flour gives you basically all-purpose flour. That’s what bakers did in the days before all-purpose flour was widely used. All-purpose flour is a combination of high-protein flour (like bread flour) and low-protein flour (like pastry and cake flour). Today’s all-purpose flour would be similar to what the original bakers used.
Muffin recipe please
i grew up in the 50’s and 60’s and would go shopping with my mom sometimes to boston or the northshore shopping center in peabody and sometimes she would get us the blueberry muffins at jordan’s. my mom would also make them at home and sometimes make it as a square cake. when i got married my wife also would make them, so today i made them with some help from from her and they just came out of the oven and can’t wait to try. it’s my first cake/muffins not from a box mix.
After reading all this..i am totally confused as to what kind of flour to use, butter or shortening or both, oven temperature change, use a mixer or just hand mix, special brand name eggs, no vanilla or use vanilla, frozen or thawed blueberries, floured blueberries or not, some mashed blueberries , etc. I don’t know if I want to make them now…too many changes to choose from.
Fabulous recipe…thank you!!!
Other than flouring frozen blueberries, follow the recipe exactly and you will have a batch of divine muffins in about 30 minutes.
I hate when people comment about changing every step and every ingredient in a recipe. ugh!!!!
Totally agree with you “BakeEatRepeat” !!!
Wow, you might just be overthinking this a tad…
I just made here and don’t understand your confusion. Regular flour, butter and vanilla and sprinkle the tops with sugar if that’s how you like it! Extremely user friendly recipe!!
What is causing your confusion? Pretty straight forward recipe.
Linda M. — I followed this recipe exactly — using organic blueberries & King Arthur flour, and taking their recommendation to smush 1/2 cup of berries to mix in the batter — they were light, fluffy, absolutely delicious. I once made these with regular flour & they were not as good. King Arthur is the way to go, as are fresh organic blueberries.
The BEST muffins ever. I make these muffins, but what scares me is that I dream about these muffins. I give them 10 stars.
When I make them they do not quite come up to the ones we bought in college from Jordan’s at Peabody Mall. Wish I had one of their tins to make mine in.
Jordan’s Furniture in MA bought the Jordan Marsh Blueberry muffin recipe a few years ago. They make and sell them from their Avon store.
I agree I went to see the Christmas display they restored and to my delight saw the famous muffins. They were delicious.
Actually, the head baker was given the recipe by Jordan Marsh after they discontinued selling the muffins. He opened up his own shop in Brockton, MA and made them…many a road trip from north of Boston to get the JM muffins…they freeze well!
I worked in the downtown JM Co. for years and am sitting at home in the Campello section of Brockton as I type. Where is the shop? Who’s the baker?
I worked in downtown JM Co. for years. I am sitting in the Campello section of Brockton as I type. Where is the shop; Name? Who is the baker?
My mother-in-law introduced us to the same recipe from her church cookbook. We have added an ingredient to enhance them even more, a little bit of lemon zest. Mmmmmm heavenly
I got the recipe “way back when” and (of course) immediately made them. I found them to be far TOO sweet!
I add the zest and juice of 1 lemon and it cuts the sweetness and makes them especially fragrant. We all love the lemon/blueberry combo.
Yes, the old recipes tend to be heavy in the sugar department! Over the years, any time I make muffins/cakes/cookies/pies from “back in the day”, I cut back on the amount of sugar without altering the final result…..and, yes, blueberries and lemon go together like love and marriage!!!
When I was a little girl may Nana used to bring me to the mall in Danvers and we would always go to the Jordan Marsh Terrace Restaurant to have the Blueberries Muffins. What a treat. Thank you for sharing this recipe.
In having moved to Miami and feeling nostalgic for hometown baked goods, by far, this is the ultimate blueberry muffin recipe. Have read through the comments and have viewed the video on its long-standing history! From them, discovered ways to tweak yet the base of the batter is Amazingly Good. Overall Yum Factor 10/10 – best’
Mine turned out a bit on the heavy side. Is expecting a lighter and fluffier texture. Any reason this might’ve happened?
Make sure you whip the butter and sugar until light and fluffy, 5-6 min. Butter should be room temperature.
A favorite childhood memory was buying these delicious muffins at Jordan Marsh with my parents. Wonderful bakery. I followed this recipe and the muffins were a bit heavy and did not taste the same at all.
Mine always come out light and fluffy ! My secret is I always add extra baking powder!! It won’t hurt ! Also be sure to whip light and fluffy the sugar and butter !!! Love them !!! Good luck !
Agree carolynz4 … We used to get these at Jordan Marsh when it was still the North Shore Shopping Center (mid 1960’s). What a treat then and now. Things were much simpler then … no one was over thinking baking. 😉
Is there anyone who remembers or has the recipe for the delicious blueberry muffins that was sold at Faneuil Hall. Marketplace in Boston? My family and I had several vacations up and around there years ago. There was a bakery right inside the door and sold the most delicious blueberry muffins. Thank you .
There is a paperback book by Anthony M. Sammarco called “Jordan Marsh” New England’s Largest Store first published in 2017. Mr Sammarco is from the Boston area and wrote a very interesting book about the old Jordan Marsh. He has several recipes from the bakery. Two recipes for the blueberry muffins, macaroons, anise cookies, oatmeal muffins with raisins, dates and walnuts and other recipes. Hope you can find the book with recipes. Pam
Along with these fabulous muffins, JM also sold Hat Tops. Lemon cupcakes with the top cut out and added lemon curd, put the top back on and they powder sugared them. Would anyone happen to have that recipe? All Jordan Marsh desserts were wonderful.
During busy working years, I used either yellow or lemon boxed cake mix (Duncan Hines preferred) and made cupcakes. When cooled, cut “hats” into cupcakes (with sharp knife and not too deep) to make a well and used My T Fine cooked (NOT instant) pudding and pie filling. Replaced hats and dusted with powdered sugar. Thelma Malafey
I don’t have the recipe from JM lemon cupcakes, but if you make a white cupcake and then make MY-T-Fine Lemon Pudding you can cut the top off and scoop a bit out of the cupcake and then cover it with the powdered top. I used to make these all of the time and they were delish!!
That sounds amazing. Thanks for the cute idea. I adore lemon anything and this sounds doubly lemony. ????
ah the amazing memories of a childhood I wish all could experience…loving and doting parents and grandparents. Beautiful holidays. And off course the monthly trip to Jordan Marsh to buy their Blues and shop with my mom. My mother is pushing 90 and we talk about all our sweet memories. If only she was more assertive she would have made more of a difference in this world. Please rescue and NEVER breed or buy animals when shelter pets are killed to a tune of over 2,000,000 in the USA alone. Pet stores should be abolished and most breeders should also. Rescue Rescue Rescue……@Stray Aid Montenegro.
And make these wonderful Muffins…nothing like baking from scratch:)))))))
This is not the place to post an anti dog breeders rant.
I agree with not having a personal agenda on a recipe site. Just recipes and comments about the recipes!
I agree as well. Floating along on people’s lively memories and someone feels the need to shake you back to life’s ugly realities. There’s a time and place for everything, and this is not the place for prostetylizing (sp?).
Does anyone have the recipe for the macaroons that were sold either at Jm, Gilchrist or Filene’s?
I made macaroons once (many, many years ago) from the Odense Almond Paste. The recipe I used was on the package. They came out pretty similar to Gilchrist’s macaroons. You could give it a try and see if you agree.
These fabulous Blueberry Muffins are the best ever! My older sister worked at Jordan Marsh as a buyer in the early 1960s and would bring them home for us! The one thing I always remembered about them was that sugar on the top! So ever since then I sprinkle some sugar on top of all my different kinds of muffins I make though they’re a bit smaller than these! The ones she brought home were huge! But, now I use Truvia, a stevia/sugar blend which cuts down on the amount of sugar which really isn’t good for one’s teeth or health! Thanks for sharing this recipe and all the great memories!
On a trip to New England, we had the best blueberry muffins ever. That was 40 years ago. I’ve been making blueberry muffins since then in search for a muffin that was as delicious as the ones we had in New England. Until now, nothing match up to be even close to the muffin we remember. This recipe is the one I’ve been searching for. It is amazing. I cannot tell you how thrilled I am that I’ve finally found what I’ve been looking for. If you’ve not tried this recipe, DO!!!! I feel like I’m back in New England, sitting by the seaport, eating a little piece of heaven.
Ditto! Had the best in the early 70’s while on vacation in Cape Cod….can’t wait to try this recipe????
Same!! My best blueberry muffins were on the Cape in the 70s!
I’ve tryed many recipes since and not wowed. I hope this is the real deal of delish. I’m going to the Cape in a couple of days and will bring these❣️
The flour quality used makes all the difference in baked treats and breads. The very best is King Arthur Flour, you will never go wrong with it and the results are the best! So, the low protein or cheap flours some commenters may have or likely used for these muffins may have been what caused a so-so to bad outcome. Especially no rise muffin tops happen due to bad quality flour. I have found Trader Joe’s flours are terrible (regular and wheat), but Gold Metal unbleached is fine, but nothing compares to King Arthur Flour, right proteins for the job and never bleached.
You’re so right about KA flour, Melanie!!! Funnily enough, my mother used Gold Medal flour to make all the bread and rolls for the family; my dad refused to eat store-bought bread, referring to it as “quilt stuffing”!! I’ve been using KA flour myself for years (all-purpose to start, but now also bread and white whole wheat). Gold Medal, Pillsbury, and store-brand flours remind me of talcum powder!!!
Could I use rice flour?
My daughter-in-law wanted my recipe for blueberry muffins because my son told her I made the “best” ever. They are Jordan Marsh’s which I was in the process of sending her but deleted by mistake. So I found it in Yankee Trader! I grew up in Watertown Ma in the 40s and 50s and mom and I would go ‘to town’ on Saturdays. After shopping, we would go to the cafe in Jordan’s and order tea and muffins. Sometime in the 50s, I bought a cook book from a radio personality, Gus (I think his name was) which contains what I have believed to be the original JM blueberry muffin recipe, which I have used all these years. Taped above it, I have another version of the same receipt but with addition of 1 tsp of vanilla. My notes say it was “almost – but not quite the same” as the “original” JM muffins which I always use. The strange thing is, the newspaper clipping clearly states JORDAN MARSH muffins, while the one I use in the cook book doesn’t mention anything about Jordan Marsh muffins! So, I think the original Jordan Marsh muffins are actually made with vanilla. Confused? Me, too!
Gus Saunders hosted a radio program in Boston.
The New York Times ran the Ritz Carlton blueberry muffin recipe the other day and many readers noted that the Jordan Marsh version is better, so I gave this recipe a shot first. They’re fantastic! No modifications at all.
I loved reading all these comments and yes I grew up on going to Jordan’s and buying Blueberry muffins – I was looking for the JM Blueberry muffin recipe and found this one – just tried it and they are in the oven I hope they are delicious! Linda I
I remember these from my childhood going into Boston with my mom. Then I was lucky to get the recipe back when it was a big secret! Anyway, they spoiled me for any other muffins all my life, and I’m in my late 70’s. These are totally the BEST in so many ways! Great texture, love the big sugar crystals on top 🙂
I made these the other night and they rose beautifully and are amazing! Crispy on the outside, soft in the middle.
I’m going to try to brush the tops with butter and add more sugar to see what happens. They are scrumptious!
This was a great article to read tonight, I remember going to JM for their wonderful Blueberry Muffins, heavenly.????
I have made these several times. Today I used melted butter and frozen blueberries. I also filled them to the top. They were a disaster! Spilled into the oven and all melded together. Then, as they cooled, they all sunk in the middle! I would say, follow the recipe exactly, and Do Not fill to the top!
The real mistake was that you MELTED the butter. Use ROOM TEMPERATURE butter and do beat it as the recipe says until it lightens in color. Use cupcake papers for lining the pan. I also use butter on the edges of the cupcakes so they don’t stick to the pan. Remove them when they are WARM but not real hot. You can fill them to the top of the papers with no problems. I have been making them for decades. Good luck, don’t give up because they are worth the effort.
I always use melted butter, use fewer blueberries, chop them all, and top with Turbinado sugar. The muffins are perfect.
I was using the nytimes version and apparently ya gotta have a subscription after looking at it several times… so I found this one and it’s even better! I don’t know what I did right today or if it’s this recipe but man these are some delish muffins! I hand mixed. I used cheap “pre-sifted” flour that I bought last year pandemic stock up style… I didn’t smash any berries. My 20 month old son chowed down two for breakfast snack! Supremely awesome!
To achieve the sugar crystal appearance (and taste) on the top of the muffins as shown in the photo, I sprinkle Turbinado cane sugar on the muffins after baking.
I did not grow up with a Jordan Marsh, I don’t know of their muffins, I was looking for a blueberry muffin recipe and Jordan Marsh recipes came up.
They sound delicious and I will give it a try.
But even more enjoyable, was to read all the wonderful memories people had. I was not as fortunate, I didn’t have that kind of mother or grandmother. Matter of fact, we had no relative contact with either side of my folks. Being in the kitchen with “mom” or shopping was unheard of!! You would have only been a nuisance in the way. So reading all the love is so sweet and feeds a void I grew up with and still have. It’s nice people cherish and hold those precious memories. …it’s also nice how food can take you to a good place and warm your heart. I will make these muffins and I’m sure I will enjoy them. And I will remember reading the wonderful comments of love that many of us never had.
Hugs to you Patti. I hope you find a relationship with the Lord– just ask Him. Because, He will provide and fill all those voids in us…He is healer, redeemer, provider, protector, Father, and so much more. You’ll see. ♡
You response was inappropriate – this Comments section is strictly about is a recipe and shouldn’t be used to post any religious much less evangelistic opinions. Please respect this forum in the future.
Her reply was to give comfort to Patti and I’m sure she did. I didn’t find her comment disrespectful.
I agree with you.
I agree with you too
I Love Jordan marsh muffins its been a while my sister use to make Them there awsome.
Exactly what a blueberry muffin should be! I’ve heard sorties from my mother about how delicious JM blueberry muffins were. I cannot wait to deliver a few of these to her this morning.!
Made these today. Easy and delicious. I substituted 1/2C wholewheat flour for some of the AP flour (which I think made them feel a bit more muffin-y instead of cake-y), plus a little bit of cinnamon and nutmeg. Made some buttermilk (1/2C milk plus 1.5t lemon juice) and used that. Did the 1/2C mashed blueberries as suggested. Added zest of 1 lemon to the 2C whole blueberries, and tossed with 2T flour before adding them to batter. Had enough batter for 16 muffins. Took 30 minutes at 375F. Yum.
How did the buttermilk work in this recipe….I always think buttermilk makes for a moister cake???
This brings me back to so many great memories as a child. Aunt Suzie baby sitting me on Saturday and taking me on the bus ride from East Somerville to Lechmere to catch the Green Line Trolley to Park Street in Downtown Boston. Then it was on to Filene’s Basement, St Anthony’s Shrine, and Brigham’s Ice Cream before we headed over to Jordan Marsh for those wonderful Blueberry Muffins. Thanks for the memories!
I have tried numerous blueberry muffin recipes since I started baking as a teenager. Over 50 years later, I found the JM recipe and it is the very best I’ve ever tried. My husband and I love them, and I’ve been making them regularly since I found the recipe over a year ago.
For your “creaming”, do you use a mixer or mix via hand? Also, what’s a nice sweet jumbo berry that you could recommend?
Instead of making muffins, can I make Blueberry Bread with this recipe?
Depends where you live. There are harsh penalties for this in 37 out of the 50 states, including mandatory jail time and forced labor. Best to play it safe and stick with the muffins.
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Hilarious!
Anne, It was a joke and written tongue in cheek.
Thanks for the laugh. Along with the memories of Santa at downtown crossing in Boston. Such a wonderful time in life. The displays were way better than Jordans in Avon. Much brighter and wide open. Maybe just because I was a kid it was a special wonderland.
My parents loved the JM blueberry muffins, my favorite was the JM fruit and nut cookie, any chance that recipe is around along with Dorothy Muriels chocolate cupcakes with white frosting my absolute favorite. Haven’t had anything like them since I was a kid. I remember Brighams ice cream shops, one side was Brighams and the other side Dorothy Muriels until Brighams went into selling food and the Dorothy Muriels part was sadly removed.
Oh how timely! I was just thinking about Dorothy Muriels the other day. We used to go to the one in Wollaston .
I remember that too.. in Chestnut Hill ! with Bailey’s ice cream parlor across Route 9.
When the Methuen Massachusetts Mall was in business before they tore it all down to make The Loop, There was a Jordan Marsh end cap store on that Mall. My wife and I always made sure we put Jordan Marsh on our stops to buy those Blueberry Muffins with all that crunchy sugar on top. My favorite muffin of all time. Thank you for the recipe. I am going to try it sometime soon down the line. Like my wife always says ” How come all the good things disappear in life?” Well maybe I can bring back one of those “good things” with this recipe.
I have never been to Jordan Marsh nor have I had their blueberry muffins. Two people recently told me about the muffins and how amazing they are. So I found the recipe and gave it a try tonight. I mad the recipe per the instructions to the T, with the exception of bake time. Mine took about an extra five minutes. They are out of the oven, tops buttered and sugared. I tried one and it was good but not amazing. It may have been too hot when I ate it and I will try another in the morning.
I cannot believe anyone could feel that way about these muffins! Maybe you missed an ingredient or did something wrong because I don’t know anyone who doesn’t love them!
They definitely need to cool first. So delicious and just how I remembered them!
Jordan’s furniture store sells them
Jordan Marsh was a beautiful department store! I miss it! We moved from New York City to Miami when I was almost 14, and I remember enjoying scrumptious lunches with my Mom and Nana, and with friends, over the years, at several Jordan Marsh stores in Miami and Fort Lauderdale! Loved buying gorgeous clothes and shoes at Jordan Marsh too! Can you imagine that I furnished much of my first and only apartment, before I married, by shopping in Jordan Marsh! Gorgeous furniture and accents too! I do remember the wonderful Blueberry Muffins! Thank you for the recipe! Will make them today as I know my husband and children will love them!
Got this recipe from my daughter. But she drops the batter on a cookie sheet instead of muffin tin so it’s all muffin tops. Delish.
I’ve always used frozen Maine wild blueberries which are sweeter than more blueberry tasting than the large fresh ones. Works great.
My mother worked in downtown Boston and on Friday nights she would buy a blueberry muffin for me from the Jordan Marsh bakery. Thanks for the recipe and thanks for a happy memory of my mother!
Got this from Yankee a couple years ago in a reprint. It has been my “go-to” ever since. Have made them countless times and passed on the recipe in USA and Europe. Always requested when I serve them! Planning to bake and serve later today for family who escaped war in Ukraine! With much thanks for recipe and to all those who shared your comments!
Oh the sweet childhood memories of Jordan Marsh. What a treat to pile in the car and head to Jordan’s in Peabody – especially just prior to the Christmas holidays. While my parents shopped us kids would ride the escalator upstairs to the toy department where there was a table with the latest battery operated toys, games, etc. It was a kinder, gentler time when you could actually let kids do such a thing on their own. Then came lunch upstairs — always by the window; and finally before leaving we’d stop at the bakery for those beautiful blueberry muffins. What fun! I guess we were easily entertained back then. Jordan’s is gone, youth is gone, but the memories last forever!
I was born and raised in Waltham and always enjoyed shopping at Jordan Marsh and Filene’s in Boston with my mom and with my friend’s mom. Those stores were so beautiful and so much fun to shop in. I wish we had these stores back; it’s the way shopping should be. And, I agree … it was a safer time for parents and their kids when parents could let their kids roam around areas of the store that they were familiar with. Those times are, unfortunately, a thing of the past. Thanks for your post with all of your great memories of a sweeter time!
You must be alot younger than I am. Jordan Marsh in Peabody came way, way after it was in Boston. (And if I do say so myself, couldn’t hold a candle to the Boston store). I didn’t complain though when it got there because I lived on the North shore and was way closer than going in town. (Barb)
Hi just wanted to say great muffins! However I have someone watching their cholesterol an wonderin if I could substitute apple sauce with oil instead of butter.
Please let me know!
Thank you
Well—I would guess that maybe that could be done–but then they wouldn’t be “Jordan Marsh Muffins”. Skip the scrambled eggs for breakfast the next time to compromise. (Barb)
They are really good, the only thing is mine did not rise. Did I use the wrong flour? I used all-purpose flour. I followed the recipe to the TEE!! (100% used baking powder) Did I over mix?
Check the date of your baking powder-it loses potency. Another problem is not getting them into the oven quickly enough so the baking powder activates too early.
I originally made this recipe from a different site, which recommended storing uncovered for up to a day as the moisture content would make them too moist otherwise. I think this is a crucial step. They were even better on day two!
I followed this recipe and the muffins were just okay and definitely not Jordan marsh muffins. I have a bakery in town that sells Jordan marsh muffins and does a great job, much better than this. I scoured the internet and found one much closer to the original that uses a combination of bread flour and cake flour and double the baking powder. I had high hopes but this recipe but it’s very basic and boring.
Is this the flour mix you used?
50/50 Blend of: King Arthur Bread Flour / Red Mill Pastry Flour.
Though born in Boston in 1948, my sibs and I grew up in northeastern NJ, but summered on the Cape at my grandmother’s house built in 1776. My older sister worked at Jordan Marsh in Boston in the early 1960s and brought these fabulous JM blueberry muffins home for us to eat and I never forgot them! They were much bigger than the blueberry muffins I make but what really made them a big hit was that great buttery sugar topping! Now I add that topping to other muffins I make like banana, apple, and pumpkin and cranberry muffins! Individual flavors there! What’s breakfast without them! Highly disappointed in the closing of fabulous memorable Durgin Park in Boston’s Quincy Market! Once you destroy the traditional culture and history including culinary there is no getting it back so support the National Trust for Historic Preservation and keeping our great historic restaurants, inns and hotels from being destroyed by the wrecking ball! Thankfully I have the Durgin Park cookbook, but it’s not the same as sitting there and eating that great food like we used to do. Hold on to those precious memories for dear life! Thank you for posting this recipe and many other classic New England recipes,, much appreciated!!
You are so right about that!! There is nothing like going to the restaurant/store and having their wonderful recipes right there. So many places I went when much younger and living in the area that are gone now. I have to admit that I love to cook, but I sure like to go out and be treated as well. (Barb)
I enjoyed reading your post. I agree with you on saving the old cultural traditions in Boston… when I was young and even up to young adulthood, the sign at the beginning of the supermarket aisle would list tonic water juices.. etc. Now they have replaced that New England word with ‘Soda’ I can’t stand it. And I could list a few more.. but I just wanted to say that I AGREE with you about preserving. AND I want you to know that I smiled while reading your post as you mentioned summering on the Cape. I love the Cape.. you were lucky. We used to go to my grandmother’s rented cottage..the Strawberry Festival, the sound of the fog horn at night.. the whole thing is such a wonderful memory. I am reading this post in Florida and am pining for the old days a little.
Perhaps clarify “spray ….pan?”. Novices to this recipe might think this means spray just the muffin sections. The whole pan needs to be sprayed or greased. This is because as the picture shows, the muffins spread up and over the muffin sections. So good! Great recipe. And I have the original clipping from the Boston Globe, and yes, I do mash some berries before folding the rest in. A true Boston Gem, along with Gilchrist’s macaroons, yum. Thank you!
Gonna try this recipe tonight. I just love the Jordan Marsh muffins.
If you can wait till November for your muffins, you can buy them at Jordan’s furniture in Avon Mass. I think they only sell them in November and December.
They are not affiliated with the Jordan Marsh name or family but not only do they sell the exact muffins but they also have parts of the old enchanted village on display there!!????