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Jordan Marsh was a Boston-based department store that was founded in 1841. The company underwent several ownership changes over the years, with Macy’s taking over most of the stores in 1998.

Jordan Marsh was an institution, particularly during the holidays. A trip into the city to see the store’s beautifully-decorated Christmas windows and legendary Enchanted Village (which sometimes took up an entire floor of the store!) would challenge even the biggest Grinch to not get into the holiday spirit—and no trip was complete without bringing home some of Jordan Marsh’s famous blueberry muffins.

I found the recipe for these celebrated muffins in the New York Times, though the Boston Globe has also been credited with printing the recipe. Once hailed as the best blueberry muffins in Boston, I happily echo that they are outstanding–these muffins are rich and extremely moist, thanks to the recipe’s generous amount of butter and sugar, and the 1/2 cup of mashed blueberries that are added to the batter— along with the whole berries, of course!

I’m always surprised at how easy these muffins are to make, and how it was worth the time spent when they are ready to serve—allow about 30 minutes for them to cool. They won’t have the right shape if you serve them too soon. Give them a try for your next brunch or even on a weekend when you just want to brighten up breakfast 😊

Important notes: (1) Be sure not to overmix the batter—it can make the muffins tough—so mix only until the ingredients are combined. (2) Keep the oven door closed while the muffins are baking. Opening the door interferes with the muffins rising; and (3) I recommend using liners. The muffins are really moist—especially when they’re hot—the liners help hold the muffins together.

Enjoy!

Source: New York Times
Yields: 12 muffins
Preheat oven to 375° F

Ingredients

  • 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

Directions

Step 1: Cream the butter and 1/1/4 cups sugar until light.
Step 2: Add the eggs, one at a time, beating well after each addition. Add vanilla.
Step 3: Sift together the flour, salt, and baking powder, and add to the creamed mixture alternately with the milk.
Step 4: Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
Step 5: Line a standard 12-cup muffin tin with liners and fill each cup evenly with batter. Sprinkle the 3 teaspoons of sugar over the tops of the muffins and bake 30-35 minutes.
Step 6: Remove muffins from tin and cool at least 30 minutes.

Store uncovered to help prevent muffins being too moist the next day