The Original Jordan Marsh Blueberry Muffins
January 30, 2018
"When you cook for decades longer than you care to admit, you begin to feel there is not much you still have to learn about the art. I found out that is simply untrue a few days ago when 1 of my Zaar friends posted a pic on FB of the Jordan Marsh Blueberry Muffins she had made. There were a lot of nostalgic comments that were news to me so I used my ever-reliable Google to find the recipe and read its history. --- "Although the ingredients for Jordan Marsh Blueberry Muffins don’t seem magical, their big berry flavor has the power to transport you back in time. With an abundance of berries that can turn the batter a pale lavender and a sugary topping that lends a satisfying crunch, these muffins are an old-school department store favorite. The Boston-based department store may be long gone, but the recipe for sweet and sugary Jordan Marsh Blueberry Muffins remains a New England favorite." Jordan Marsh occupied the local Boston landscape for just shy of 140 yrs, but is most famous for these blueberry muffins I never knew about. I guess it is true that you are never too old to learn. Times were not given and were estimated by me. ENJOY!"
- Serving Size: 1 (101 g)
- Calories 255.4
- Total Fat - 9.2 g
- Saturated Fat - 5.4 g
- Cholesterol - 56.2 mg
- Sodium - 249.9 mg
- Total Carbohydrate - 39.9 g
- Dietary Fiber - 1.3 g
- Sugars - 22.4 g
- Protein - 4 g
- Calcium - 81 mg
- Iron - 0.6 mg
- Vitamin C - 3 mg
- Thiamin - 0 mg
Preheat oven to 375F.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs (1 @ a time), beating after each addition.
In a 2nd bowl, combine all dry ingredients.
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 the 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 a non-stick spray and fill the greased muffin cups. The batter will be seriously thick (almost like a cookie dough), but do not be worried. (See Note Below)
Sprinkle sugar on top of the unbaked muffins.
Bake at 375F for 25-30 min and allow to cool in the pan. Run a knife around the edge of each muffin after several min to free it from the pan and cool fully on wire racks. Muffins may then be brushed with melted butter and sprinkled with sugar as desired.
NOTE: The use of paper muffin liners was strongly suggested as the amount of blueberries make the muffins esp prone to stick.
NOTES FROM ME: I read all the reviews and comments and now have made this recipe, so there are more things I need to tell you. Trust the NOTE above and use the paper muffin liners. Some reviewers commented that their yield was as high as 16 standard-sized muffins and that was also true for me. I made 4 different sizes ranging from mini-muffins to large ramekin-sized muffins & my yield was exactly 16. Many also commented that they wished they had been more generous with the sugar used to top the muffins. The sugar does have a tendency to disappear while baking. There was no crunchy texture or added sweetness atop the muffins, but Siggi & I appreciated that and I probably will skip it next time. So that part of the recipe is your decision to make. My cook time was longer than the recipe stated (even for the smaller sizes), so I have corrected that detail as well.
Tips & Variations
- No special items are required.