The famous Jordan Marsh Blueberry Muffins are a memory of my childhood – loaded with blueberries, coated with sparkling sugar, and such a heavenly, light texture. I knew I had to make some for my guys with the blueberries we picked last week.

Jump to Recipe

Okay, I know some of you just want the recipe, so there’s the link, but if you’re here for a bit more…

Picking Blueberries

It’s our family tradition to go blueberry picking each summer. The blueberry farm, now called Simons Farm, is located on 123 just a short drive from our home.

We have enjoyed this tradition since I was very pregnant with Conor 16 years ago. There’s something delicious about fresh blueberries right off the bush.

We always compete to see who can pick the most.

More About Jordan Marsh Blueberry Muffins

The flagship store for Jordan Marsh, in Boston’s Downton Crossing, served these amazing muffins in their onsite bakery. Everyone raved about them. The store baked these muffins up until the mid-1990s. I came across the recipe online in the New York Times Cooking section and decided it would put our fresh picked blueberries to good use.

Some Changes…

I have shared the full Jordan Marsh recipe below but wanted to add a few changes I made for our own enjoyment. I used 2 teaspoons of vanilla because I LOVE it so much AND for the topping it calls for 3 teaspoon across 12 muffins but I don’t like things really, really sweet so I did about 1 teaspoon.

Tray of blueberry muffins with blueberries and candle

Amazing Muffins

My boys absolutely loved the muffins and they are as good as I remember them. In fact, I think I need to make another batch this week!

I think slowly mixing the milk and flour in (alternating each time) makes it light and airy. Also mashing some of the fresh blueberries also helps. I’ve read that it isn’t advisable if using frozen blueberries. Look how light and airy they are on the inside. I snapped this with my phone:

Inside a light and fluffy blueberry muffin

Ready for Their Close Up

Well, it’s been a while since I pulled my Nikon out and I so enjoyed photographing these muffins. I love styling photos and picking flowers from the yard.

White mountain hydrangeas with blueberries

I placed simple mountain hydrangeas with the blueberries and piled them high on a tray I got from Matthew Mead.

I knew I had to be quick getting the photos because they weren’t going to last in our house.

I placed one of our tea towels with them.

Also, shown Noted Candle and Cornishware plates.

More Blueberry & Brunch Ideas

I really love brunch and breakfast. If you do as well, you might like these recipes:

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Jordan Marsh Blueberry Muffins

The famous and most delicious Jordan Marsh Blueberry Muffins

Print Recipe Pin Recipe

Cook Time 40

Cooling Time 30

Course Breakfast

Cuisine American

Servings 12 muffins

Equipment

Mixer
Muffin Tin

Ingredients

½ Cup butter softened
1 ¼ Cups sugar
2 eggs
1 Teaspoon vanilla extract
2 Cups flour
½ Teaspoon salt
2 Teaspoons baking powder
½ Cup milk
2 Cups blueberries washed and drained
3 Teaspoons sugar

Instructions

Preheat oven to 375℉
Cream butter and sugar until light.
Add eggs, one at time, beating well after each. Add vanilla (I like to add an additional teaspoon)
Sift together the flour, salt, baking powder. Add to the creamed mixture (butter and sugar), alternating with the milk.
Crush ½ cup of blueberries with a fork an dmix into the batter. Fold the remaining whole blueberries.
Line a standard 12 muffin tin with liners and fill with batter. Sprinkle with the 3 teaspoons of sugar over the tops of the muffins. (I found this was too much added sugar for my family so just did 1 teaspoon of sugar). Bake at 375℉ for about 30-35 minutes.
Allow to cool for 30 minutes before serving.