Jordan Marsh Blueberries Muffins
Jordan Marsh Blueberry Muffins are legendary! Made with fresh blueberries, they have a soft and moist crumb interior and sugary crisp tops that are to die for! These bakery style Blueberry Muffins were enjoyed by generations for decades in Boston and New England.
Servings 12 muffins
Calories273 kcal
Cost $ 1.00 per person
Equipment
- 1 Stand mixer
- Mixing bowls
- 1 spatula
- 1 Ice cream scoop
- 1 12-cup muffin tin standard size
Ingredients
- ½ cup unsalted butter at room temperature
- 1 cup sugar Measure and level the cup with a knife
- 2 large eggs at room temperature
- 2 cups bread flour Measure and level the cup with a knife
- ½ cup cake flour Measure and level the cup with a knife. TO REPLACE IT: Measure out ½ level cup all-purpose flour and then remove 1 tablespoon of the flour from that measurement and return it to the bag of flour. Next, add 1 tablespoon of cornstarch to the ½ cup of all-purpose flour minus 1 tbsp. and stir to combine.
- 4 teaspoon baking powder Measure and level the spoon with a knife
- ½ teaspoon salt
- ½ cup whole milk
- ½ teaspoon anise extract The secret ingredient Replace with vanilla extract if you prefer
- 2 ½ cups fresh blueberries
- 3 tablespoon sugar for the tops only
Instructions
- Preheat the oven to 425° F (220° C). In a stand mixer, cream butter and 1 cup of sugar together at low speed until fluffy. Then add the eggs, one at a time, beating after each one just enough to combine. Mix in the anise extract.
- Add the dry ingredients (bread and cake flours, baking powder, and salt) in 2-3 additions, alternating with the milk. Beat every time just until combined.
- In a separate bowl, mash ½ cup of blueberries and incorporate into the batter by folding in with a spatula. Add the rest of blueberries (whole) and fold in again. NOTE: If you can, fold the whole blueberries in with a little bit of extra cake flour before adding them to the batter. This will prevent them from sinking while baking.
- Meanwhile, line a 12-cup standard muffin tin with paper cupcake liners (or alternatively grease the tin cups very well with nonstick cooking spray). Using a cookie or ice cream scoop, fill the liners with the batter until reaches the very top of each muffin cup. Divide and sprinkle the 3 tablespoon (or more) of coarse sugar over the tops of the muffins. NOTE: Bake the muffins as soon as the batter is ready so they can rise properly!
- Place the muffin tin on the middle rack and bake for 8 minutes. Then, without opening the oven door, decrease the oven temperature to 375° F (190° C) and bake for an additional 17-22 minutes. The muffin tops will be golden brown and puffy!
- Test for doneness by inserting a toothpick in the middle (they must be crumb-free). NOTE: Test and compare! You can bake these muffins from beginning to end in a preheated oven at 375° F (190° C) for 25-30 minutes or until crumb-free in the middle. But they won’t rise as much as when baked at the different oven temps outlined above.
- Let the muffins cool in the muffin tin for 5 minutes. Then carefully remove the muffins from the tin while hot and transfer them to a wire rack to fully cool.
Recipe Video
Recipe Notes
Storage
- Store these cool, to-die-for blueberry muffins in a sealable bag or airtight container at room temperature for up to 3 days.
- They keep well in the fridge for up to 5 days or in the freezer for up to 2 months.
- To thaw Jordan Marsh blueberry muffins, simply place the muffins on the counter until defrosted.
- If you want to eat them warm, you may reheat them for about 15-30 seconds in the microwave.
Nutrition
Calories: 273kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 49mg | Sodium: 115mg | Potassium: 211mg | Fiber: 1g | Sugar: 23g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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