Jordan Marsh (pronounced Jaw-den Ma-shh by my Massachusetts in-laws) was a Boston-based department store that reigned from the 1860s to the late 1990s. While most New Englanders have memories of shopping at the store, it is Jordan Marsh’s signature blueberry muffins that stayed in people’s memories.

Muffins from a department store? Really? Actually, that’s not that unusual. Like nearly all grand department stores of the era, the Jordan Marsh flagship store in Boston’s downtown had an on-site café and bakery. No doubt it offered up a variety of tempting, sugary treats, but the blueberry muffins really caught on, making the bakery café a destination site and the store famous.

Jordan Marsh Blueberry Muffins

Warm and sweet with plump berries and a sugary, slightly crisp top, these muffins have earned their shining reputation. The batter, by the way, is thick like cookie dough. Don't worry. Trust the process, You'll thank me later.

5 from 3 votes

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Course: Bread, Breakfast, Snack

Cuisine: American, American Northeast, New England, North American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: muffins

Author: My Hungry Traveler

Equipment

Stand mixer with beater attachment
Muffin tin
Paper cupcake inserts

Ingredients

½ cup Unsalted butter, room temperature
1 cup Sugar
2 large Eggs
1 cup Bread flour
1 cup Pastry flour
2 tsp Baking powder
½ tsp Kosher salt
½ cup Whole milk
1 tsp Vanilla extract
2½ cups Blueberries
2 tsp Sugar, for tops

US Customary – Metric

Instructions

Preheat oven to 375°F. In a stand mixer on low speed, cream butter and sugar until fluffy. Add eggs 1 at a time until well blended.
Add dried ingredients by alternating dry ingredients with milk and vanilla extract ¼ cup each at a time. Remove from mixer and add stir in ½ cup of mashed berries by hand. Stir in the remaining 2 cups of berries.
Grease muffin tin well with butter, including the top surface. Pile mixture high in each cup then sprinkle sugar over the tops. Bake for 30 minutes.