December 4, 2017

Jordan Marsh Blueberry Muffins

As a child I loved going to the Jordan Marsh Bakery, it was a bakery within the Jordan Marsh stores in the Boston area. Not until I was an adult did I learn that the Jordan Marsh Blueberry Muffins were so well known and famous.

About a year ago, the baker, John Pupek, who original made these shared the recipe and I was so excited to try them. Here is the original broadcast of his interview.


1/2 cup (8 tablespoons) butter, at room temperature
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract (I used maple syrup as a substitute as I ran out of vanilla)
2 cups of flour
1/2 cup of whole milk (I used non-fat)
2 1/2 cups frozen blueberries
1-2 Tablespoons of sugar, for topping

  • Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line with muffin paper cups. You can use 10 if you want larger muffins.
  • In a medium-sized bowl, cream the butter and sugar until well combined.
  • Add the eggs one at a time.
  • Add the vanilla and beat for a few moments.
  • Mix the flour, baking powder and salt to combine.
  • Add the flour mix alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl. Do not overmix.
  • Mash 1/2 cup of the blueberries and sprinkle with flour. 
  • Add the mashed and whole berries to the batter, stirring just to combine and distribute.
  • Scoop the batter into the muffin pan.
  • Sprinkle granulated sugar atop each muffin, if desired.
  • Bake the muffins for about 25-28 minutes, until they're light golden brown on top.
  • Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

These came out so moist and delicious. They were so easy to make. I will definitely be making these again. Enjoy!