Famous Jordan Marsh Blueberry Muffins
The Jordan Marsh blueberry muffins recipe is the best: a sweet, homey, moist muffin bursting with blueberries. This recipe is easy to make and stays moist for days.This muffin recipe has been adapted from the New York Times's publication of the original department store recipe, and remains true to the original with the exception of optional lemon zest. I also eliminate the step of mashing the blueberries, which I find overkill since the blueberries break down and get jammy in the oven either way.
Servings: 12 muffins
Calories: 261kcal
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cup sugar
- 2 large eggs
- Zest of one lemon, optional
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt (I use Diamond Crystal)
- 1/2 cup milk
- 2 cups blueberries, fresh or fresh-frozen (do not thaw)
- 1 tablespoon sugar, for dusting (optional)
Instructions
- Preheat oven to 375°F. Line a standard 12-muffin tin with cupcake liners. You may also want to lightly grease the top of the muffin pan.
- Cream the butter and sugar on medium-high in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy. Scrape the bowlAdd the eggs, lemon zest (if using), and vanilla extract. Cream the batter on medium-high again until very light and fluffy, scraping the bowl to ensure thateverything is fully incorporated.
- Stir in the flour, baking powder, and salt, alternating with the milk (dry, milk, dry). Mix just until incorporated. Do not overmix.PRO TIP: I have never had this issue because the batter is nice and thick, but if you want to make sure that the blueberries do not sink when baking, toss them in a small bowl with a bit of the flour from the recipe.
- Use a spatula to fold in the blueberries until evenly distributed. Use a spoon or large cookie scoop to portion the batter evenly among the 12 muffin cups. Sprinkle sugar on the top of each muffin. If you have any extra, dot the top of the muffins with two or three blueberries each before baking, pressing them into the batter just a bit. This will ensure that each muffin top looks beautifully bursting with berries.
- Bake on the center rack of the oven for 30 to 35 minutes, until the tops feel springy and a cake tester comes out clean. PRO TIP: I like to check the muffins at 25 minutes, and go from there. Some ovens run hot.Let cool for at least 10 minutes in the muffin tin before turning out onto a wire rack. Serve with soft butter, preferably warm.
Notes
Here are a few quick tips and notes for baking these muffins.
How do I keep blueberries from sinking to the bottom of blueberry muffins?
Here's a very helpful tip that you should know when baking with blueberries, both in cakes or muffins: Toss the blueberries with a small amount of the flour mixture before folding them into the blueberry muffin batter. Use part of the flour measurement in the recipe, not additional flour. The flour forms a grippy coating on the blueberries, which prevents sinking. That said, this is a fairly thick batter, so I have never had a problem with blueberries sinking in these blueberry muffins when you stir the berries in plain to the large mixing bowl with the rest of the batter.How to Freeze These Blueberry Muffins
Freeze your muffins in advance! It's a great trick. (Not everyone wants to roll out of bed and start baking, bleary-eyed, before the coffee is even made.)- Make the muffin batter.
- Portion the batter into muffin cups.
- Freeze the whole muffin pan before storing each frozen muffin in a large freezer bag.
- You can pop how ever many raw, frozen muffins you want to bake back into a muffin tin, then into the oven whenever you want. They will just take a few extra minutes to bake from frozen.
Nutrition
Calories: 261kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 244mg | Potassium: 71mg | Fiber: 1g | Sugar: 25g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
