Jordan Marsh Blueberry Muffins


by: FransFavs

Jordan Marsh was a large department store in Boston. It had an in-store bakery that sold the most wonderful blueberry muffins. When you broke it open, the muffin had a purply-bluish hue unlike any other blueberry muffin I’d ever had. The muffin was loaded with sweet, wild Maine blueberries and it had sugar sprinkled on the top. About 15 years ago, Macy’s bought Jordan Marsh; and I don’t know if they still make the blueberry muffins—or if they even have a bakery any more. Thankfully, someone sent in a clone recipe for them to the Boston Globe years ago; and I have been happily making these wonderful muffins ever since. Now you can, too!


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serves: 12

1/2 cup butter (1 stick)

1 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

2 1/2 cups blueberries, divided

1-2 tbsp sugar, for sprinkling over top of muffins before baking

Nutrition Facts
Jordan Marsh Blueberry Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 215

  • Total Fat: 5.2 g
  •     Saturated Fat: 2.9 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 38.4 mg
  • Sodium: 149.1 mg
  • Total Carbs: 39.2 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 21.5 g
  • Protein: 3.7 g

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1.  Grease 12-cup muffin pan well including the top surface.

2.  Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix until well blended. Add baking power, salt, and vanilla – mix well. Add flour alternately with milk. Mash 1/2 cup blueberries and add stirring by hand. Stir in remaining blueberries. Spoon into muffin cups and pile mixture high. Sprinkle a little sugar over tops if desired.

3.  Bake at 375 degrees F for approx. 20 to 25 minutes until golden. Makes 12.

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