Go Back
The real Jordan Marsh Blueberry Muffin Recipe

The Real Jordan Marsh Blueberry Muffin Recipe

The legendary Jordan Marsh blueberry muffins were a treat for many Bostonians visiting downtown crossing. The recipe was a secret for years. SB researched just what made those muffins so good (hint it is more than mashed blueberries). Read on for the recipe and a bit of history.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 8 Tablespoons unsalted butter room temperature
  • 1 cup granulated sugar plus extra for topping
  • 2 extra large eggs John Pupek refers to fortified eggs. These could be Eggland's Best. I used farm fresh eggs instead and the muffins came out perfectly
  • 2 teaspoons pure vanilla extract
  • 1¼ cup bread flour spoon and leveled (substitute with all-purpose flour if not available)
  • ¾ cup pastry flour spooned and leveled (substitute with cake flour if not available)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup whole milk
  • 2 ½ cups fresh blueberries divided
  • 2 Tablespoons flour used to coat 2 cups of blueberries (can be any flour)

Equipment

  • 1 Stand or electric mixer This recipe is very easy with a stand mixer outfitted with the paddle attachment. You can use an electric hand mixer if you don't have a stand version

Method
 

  1. Preheat oven to 400°F, position oven rack in the center. Spray a muffin tin with non stick spray including the top of the pan. Line with muffin paper liners (due to blueberries, these muffins can stick to the pan)
  2. In a stand-alone mixer fitted with a paddle attachment, cream butter (if you don't have a stand mixer, you can use an electric hand mixer). With the mixer on low, gradually add 1 cup granulated sugar. Scrape the sides down then beat on medium speed until light and fluffy, about 5-7 minutes.
  3. Gradually add the eggs, one at a time, and beat until blended. Add the vanilla extract. Beat for a few minutes on medium until light and fluffy.
  4. Spoon and level 1¼ cups of bread flour (substitute all-purpose flour) and ¾ cup cake flour (substitute pastry flour), 2 teaspoons baking power and ½ teaspoon of kosher salt. Sift together over a mixing bowl and whisk to combine all the ingredients.
    Jordan marsh blueberry muffins
  5. Add the dry and wet ingredients to the creamed mixture alternating between flour and milk, starting and ending with flour and scraping down the sides as you go. Beat on low just to combined. Don't over mix (or you will have tough chewy muffins)
  6. Remove the mixing bowl from the stand-alone mixer and scrape off any batter from the paddle attachment.
  7. In a small bowl, mash ½ cup of blueberries. Fold into the batter with a spatula. In a separate bowl, coat and toss whole blueberries with 2 Tablespoons of flour and fold into the batter.
  8. Generously fill each muffin cup to the top. Sprinkle a teaspoon or so of granulated sugar over each muffin.
  9. Note: I used 1 teaspoon of sugar as a measuring unit, but in the original recipe, enough sugar was spread over the top to completely cover.
  10. Bake at 400°F for 5 minutes. Lower temperature to 375 and bake for another 20. Muffins may need another five minutes for a total of 30 minutes. Tops should be lightly golden.
  11. Insert a toothpick to test for doneness. If it comes out clean, remove the muffins from the oven and allow to cool in the pan for about 30 minutes.
  12. Remove and finish cooling on wire rack.
  13. For me the best way to eat these is right out of the oven with some good quality butter. Enjoy!
    Jordan Marsh Blueberry Muffin Recipe