Jordan Marsh’s Blueberry Muffins – The Best Muffin Recipe in the World? Yes.
These iconic blueberry muffins hail from the now-closed Jordan Marsh department store in Boston, Massachusetts. Beloved for their moist, cake-like texture and rich blueberry flavor, they became a bakery counter favorite for decades—and have since earned legendary status.
Ask anyone who grew up in or around Boston, and chances are they’ll remember these muffins. For decades, they were a beloved treat sold at the Jordan Marsh bakery counter—a soft, blueberry-studded comfort on weekend mornings and after-school outings. Even today, the scent of these muffins baking brings back memories for many New Englanders of all ages. Recreating them at home is like taking a bite out of the past.
Golden-topped, lightly spiced with cinnamon, and overflowing with juicy blueberries, these muffins are the kind you bake once and remember forever. In my kitchen, they’ve become the gold standard.
What sets them apart is a clever trick: mashing a portion of the berries into the batter. This adds extra moisture, a soft lavender hue, and berry flavor in every bite.
Tips From My Kitchen
- If you like your muffins extra golden on top, turn on the top heating element for the final 2–3 minutes.
- A sprinkle of coarse sugar gives the muffins that perfect bakery-style crunch.
- These muffins freeze beautifully. I often bake a double batch and freeze half for later.
- For a citrus twist, add a bit of lemon zest to the batter—it brightens the flavor without overpowering.
Good to Know
- Fresh or frozen blueberries work—if frozen, thaw and drain them first.
- Tossing berries in flour helps prevent sinking.
- Be careful not to overmix once the berries are added.
Jordan Marsh’s Blueberry Muffins
Equipment
- 12-cup muffin tin
Ingredients
- 115 g / 1/2 cup unsalted butter, softened
- 200 g / 1 cup granulated sugar
- 2 large eggs
- 270 g / 2 cups all-purpose flour, plus extra for tossing blueberries
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 tsp ground cinnamon
- 1 tsp vanilla extract
- 120 ml / 1/2 cup milk
- 2 cups blueberries (1/2 cup mashed, 1.5 cups whole tossed in flour)
- 3 tsp sugar (for sprinkling)
Instructions
- Preheat oven to 190°C / 375°F. Line a 12-cup muffin tin with paper liners.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs, one at a time, mixing well after each.
- In a separate bowl, whisk together flour, salt, baking powder, and cinnamon.
- Add dry ingredients to the batter in three parts, alternating with milk. Mix just until combined.
- Stir in vanilla extract.
- Mash 1/2 cup of the blueberries with a fork and fold into the batter.
- Toss the remaining berries in a little flour and fold them in gently.
- Divide batter evenly among muffin cups. Sprinkle the tops with sugar.
- Bake 30–35 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
- Cool slightly before serving.
Video
Notes
Nutrition
Storage
Keep in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
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