Jordan Marsh Blueberry Muffins (Copycat)

Blueberry muffins come and go, but some leave a lasting mark. If you have ever tasted a classic New England muffin, you might already know the allure of the Jordan Marsh blueberry muffin. This recipe brings you a slice of Boston nostalgia—thick with fresh blueberries, capped with a crackled sugar crust, impossibly tender at the center. Even if you’ve never set foot in a Jordan Marsh store, you can now bring this bakery icon into your own kitchen.

The Story Behind the Muffin

Jordan Marsh was once a household name in New England retail—a bustling department store founded in Boston in the 1800s. Beyond their popular goods, these stores had a secret weapon: their in-house bakery, churning out a legendary blueberry muffin. It wasn’t unusual for Bostonians to make a detour on their shopping trips, just to grab a dozen. The magic of these muffins went beyond nostalgia—they were pillowy, richly flavored, and jam-packed with fruit.

When the stores closed, the muffins did not disappear. Bakers, led by John Pupek, continued the tradition, passing the recipe through generations. The key to this muffin—besides loads of blueberries—was a generous sprinkle of sugar on top, creating a sparkling, crunchy cap.

Jordan Marsh Blueberry Muffins (Copycat) Vertical Photo

Let’s dive into the method, history, and magic that makes this copycat recipe as close to the original as possible.

Ingredients

When baking any blueberry muffin, quality ingredients matter, but few recipes rely on them as heavily as this one.

Shopping List

Unsalted butter (softened)
Granulated sugar (plus a little extra for topping)
Eggs (room temperature)
Baking powder
Salt
Pure vanilla extract
Unbleached all-purpose flour
Whole milk
Fresh blueberries

Ingredient Table

Ingredient	Amount	Notes
Butter	½ cup (1 stick)	Unsalted, softened
Sugar	1 ¼ cups	Granulated; save some for topping
Eggs	2 large	Room temperature
Baking powder	2 tsp	Fresh for best rise
Salt	½ tsp
Vanilla extract	1 tsp	Pure, not imitation
All-purpose flour	2 cups (unbleached)	Scoop and level, do not pack
Whole milk	½ cup	Adds rich body and softness
Blueberries	2 cups	Fresh preferred

Instructions

The process for these muffins is simple but precise. Patience and care will reward you with tall, golden beauties.

1. Preparation

Heat your oven to 375°F (190°C).
Generously butter a 12-cup muffin pan (or line with paper liners if you prefer easy cleanup).

2. Cream the Butter and Sugar

In a large bowl, cream butter with 1 cup of sugar.
Mix until pale and fluffy, 2 to 3 minutes, scraping sides midway.
Beat in eggs, one at a time, blending well after each addition.

3. Build the Batter

Add baking powder, salt, and vanilla. Mix just to combine.
Alternate adding flour and milk in batches. Start and finish with flour.
Use a spatula for the final round of mixing, stopping as soon as the flour disappears.

4. Prep the Blueberries

Take ½ cup blueberries and mash lightly with a fork.
Fold into the batter to infuse the muffin with pure berry taste.
Add remaining whole blueberries, dusted in a little flour. This prevents sinking.
Gently fold just until evenly distributed.

Example: If your berries are especially juicy, tossing them in a teaspoon of flour helps keep the batter from becoming purple.

5. Scoop and Sprinkle

Use a scoop or spoon to divide the thick batter evenly across muffin cups.
Sprinkle each mound with the remaining sugar. This is what creates the signature crackle top.

6. Bake

Bake muffins at 375°F for about 28-32 minutes.
Check with a toothpick at 28 minutes; it should come out just clean.
Muffins should be golden on top, with a fragrant aroma filling your kitchen.

7. Cool and Serve

Let muffins cool in the pan for 5 minutes.
Use a small offset spatula or knife to loosen edges before transferring to a wire rack.
Serve warm or at room temperature.

Secrets to Iconic Muffins

Every home cook develops their own tricks. Here’s how to make your Jordan Marsh copycats truly shine:

Keep the Texture Light

Mix briefly once flour is added; over-mixing leads to denseness.
Avoid mechanical blenders after the eggs are mixed in. Use a gentle hand.

The Blueberry Trick

Mashing some berries opens up the crumb and flavors every bite. This sets these muffins apart from others where berries only float inside the dough.

Sugar Topping

Don’t skip the sugar topping—it’s the signature, giving crunch and sparkle.
For more texture, try coarse sugar like turbinado.

Room Temperature Ingredients

Butter and eggs incorporate fully when not chilled straight from the fridge. The result: a fluffier crumb.

Variations and Substitutions

You can adjust the recipe according to what you have at home:

Frozen Blueberries: Thawed and well-drained berries work, but skip mashing them. Otherwise, they bleed too much juice.
Dairy-Free: Substitute whole milk with almond or oat milk; use a plant-based butter. Expect a slight change in texture.
Add Zest: For a citrusy spin, stir in a teaspoon of lemon zest with the sugar.
Mix-ins: Add white or dark chocolate chips, or swap in raspberries for part of the blueberries for a playful variation.

Ideal Pairings

Jordan Marsh blueberry muffins hold their own, but shine brighter with simple pairings:

Hot Coffee: Any bold-roast coffee, especially black or with a splash of cream.
Hot Chocolate: Rich, classic cocoa brings out the blueberries’ tart notes.
Egg Dishes: Light, fluffy scrambled eggs balance the muffin’s sweetness.
Breakfast Casserole: Serve muffins as a sweet counterpoint to savory casseroles and quiches.
Whipped Cream: Dollop gently atop a warm muffin for indulgence.

Try creating a simple breakfast board—pair these muffins with slices of melon, bowls of Greek yogurt, and a pitcher of cold brew.

Storage, Freezing, and Reheating

Planning ahead or saving leftovers? Here’s the best way to store your freshly baked batch:

On the Counter

Wrap each muffin in plastic wrap or keep in an airtight container.
Store at room temperature for up to 4 days.

In the Freezer

Cool muffins completely.
Wrap each one in foil or freezer wrap, then place in freezer bags.
They keep for up to 2 months this way.
To thaw, let muffins sit at room temperature or in the refrigerator overnight.

Reheating

For warm muffins, microwave one for 15-18 seconds on medium power.
If crispy tops are your thing, pop in a 300°F oven for 8 minutes.

Example: Avoid high microwave settings, which can toughen muffins. A gentle reheating preserves the soft crumb.

Troubleshooting and FAQs

“Why did my muffins sink in the middle?”

This can happen if you over-mix the batter or if your baking powder is past its prime. Always check its freshness before starting.

“Can I make these gluten-free?”

Yes—use a 1:1 gluten-free flour blend. Muffins may be slightly more delicate, but flavor shines through.

“Are these muffins best fresh?”

Absolutely—the sugar top is at its crackliest right after baking. But leftovers, gently heated, remain delightful.

Homemade Jordan Marsh blueberry muffins taste like New England summers. Each bite is tender, fruity, and capped with a sugary crunch. Whether for breakfast, an afternoon snack, or a weekend brunch centerpiece, these muffins turn ordinary moments extraordinary. There aren’t shortcuts to true tradition—only simple ingredients, gentle technique, and a generous helping of berries.

If you’ve only known grocery-store muffins, this recipe will change your perspective. And if you’re a long-time New Englander missing the classics, you’ll find the flavors warmly familiar. Keep a stash in the freezer for sudden cravings, or share with a friend who loves a bit of history with their breakfast.

Jordan Marsh Blueberry Muffins (Copycat)
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