Jordan Marsh Style Blueberry Muffins Recipes

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JORDAN MARSH BLUEBERRY MUFFINS



Jordan Marsh Blueberry Muffins image

This is from my mom's cookbook. She claimed it was the popular Jordan Marsh muffin that we all loved so much.

Provided by mermaidmagic

Categories     Breakfast

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
3 cups blueberries, coated with
flour
sugar, for topping

Steps:

  • With the mixer on low speed, cream the butter and sugar together until fluffy.
  • Add eggs one at a time and mix until well blended.
  • Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
  • Add the vanilla extract.
  • Fold in the blueberries by hand until well mixed into the batter.
  • Grease the muffin tin well, including the top.
  • Pile the batter high in each muffin cup.
  • Sprinkle each generously with sugar.
  • Bake in a preheated 375 degree oven for 25-30 minutes.
  • Cool in pan before serving.

Nutrition Facts : Calories 255, Fat 9.6, SaturatedFat 5.5, Cholesterol 68.3, Sodium 248.7, Carbohydrate 38.7, Fiber 1.4, Sugar 20.5, Protein 4.4

JORDAN MARSH STYLE BLUEBERRY MUFFINS



Jordan Marsh Style Blueberry Muffins image

These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire.

Provided by Anne Elizabeth

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup shortening
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 pint blueberries
2 tablespoons white sugar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
  • In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
  • Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 39.4 g, Cholesterol 31.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 173.4 mg, Sugar 22.1 g

JORDAN MARSH'S BLUEBERRY MUFFINS



Jordan Marsh's Blueberry Muffins image

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Categories     breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Steps:

  • Preheat the oven to 375.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams

JORDAN MARSH FRESH BLUEBERRY MUFFINS



Jordan Marsh Fresh Blueberry Muffins image

Some of the berries get mashed into the batter, giving these a very unique look and taste. Supposedly from Jordan Marsh, according to the community cookbook I found this in. These are rich and delicious. NOTE: You really only can use fresh berries for this particular recipe. I did try using frozen once and they really didn't turn out as well. I prefer to use margarine in this recipe as it makes them puff higher and stick less, but butter is fine if that is all you have handy.

Provided by HeatherFeather

Categories     Quick Breads

Time 1h30m

Yield 12-18 serving(s)

Number Of Ingredients 9

1/2 cup margarine or 1/2 cup unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1/4 cup skim milk or 1/4 cup whole milk
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
2 1/2 cups fresh blueberries
2 teaspoons demerara sugar, for topping (or any coarse sugar)

Steps:

  • Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
  • Cream together the butter and sugar until fluffy.
  • Add eggs, one at a time, until well blended.
  • Mix together flour, baking powder, and salt.
  • Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
  • Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
  • Portion into the prepared tins using an ice cream scooper or ladle.
  • Sprinkle the extra sugar on top and bake for 25-30 minutes.
  • Cool 30 minutes before removing from the pan.

Nutrition Facts : Calories 258.7, Fat 8.7, SaturatedFat 1.6, Cholesterol 35.4, Sodium 213, Carbohydrate 42.4, Fiber 1.3, Sugar 24.6, Protein 3.7

JORDAN MARSH-INSPIRED BLUEBERRY MUFFINS



Jordan Marsh-Inspired Blueberry Muffins image

Categories     Breakfast     Brunch     Dessert     Kid-Friendly     Quick & Easy     Blueberry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 12 muffins

Number Of Ingredients 10

1/2 cup (8 tablespoons) butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping

Steps:

  • Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
  • In a medium-sized bowl, beat together the butter and sugar until well combined.
  • Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  • Beat in the baking powder, salt, and vanilla.
  • Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
  • Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
  • Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
  • Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional-go for it!
  • Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  • Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

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Top Asked Questions

What is the recipe for the famous Jordan Marsh Muffin?
The recipe for the famous Jordan Marsh Dept. Store muffins! Preheat oven to 375°. Lightly grease muffin cups or use liners. Cream butter and sugar together with a mixer. Add the eggs and vanilla; mix until fluffy. In a separate bowl, add flour, baking powder, and salt; stir to combine.
How to make blueberry muffins with blueberries?
Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups. In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
What happened to Jordan Marsh blueberry muffins?
In the mid-1990s, after more than 100 years of operation, Jordan Marsh (which also included stores in Florida beginning in the late 1950s) was eventually folded into the Macy’s chain, and the glory days of the enormous Jordan Marsh blueberry muffins ended. Thankfully, the recipe lives on (thanks in large part to reprints from The Boston Globe ).
Who makes Boston’s best blueberry muffins?
Jordan Marsh Blueberry Muffins are legendary in the Boston area. We’re sharing the recipe today – including tips and tricks from the man who baked these muffins for 45 years.

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