Perfectly Sweet Blueberry Muffins

This blueberry muffin recipe recreates the legendary Jordan Marsh department store muffins that delighted generations of shoppers. Packed with fresh berries and topped with a sweet crunchy sugar crown, these muffins capture the perfect balance of tender crumb and juicy fruit in every bite.

I first made these muffins for my family on a snowy weekend morning and they've become our Sunday tradition. The recipe comes from the famous Jordan Marsh department store bakery that delighted shoppers for decades, and now I get to share that same joy in my kitchen.

• Butter: softened to room temperature creates a tender crumb and rich flavor
• Granulated sugar: provides sweetness throughout the batter and creates the signature crunchy top
• Eggs: bind everything together while adding structure to the muffins
• Baking powder: gives the perfect rise without making them too cakey
• Salt: enhances all the flavors especially the sweetness of the berries
• Vanilla extract: adds warmth and depth to complement the blueberries
• All purpose flour: creates the ideal texture look for unbleached for best results
• Milk: adds moisture and creates a tender crumb whole milk works best
• Fresh blueberries: are the star use plump firm berries for best results
• Extra sugar for topping: creates that bakery style crunchy crown

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 375 degrees and line a muffin tin with paper liners. Taking a moment to lightly spray those liners with cooking spray will ensure your muffins release cleanly without losing any of that precious crust.

Cream Butter and Sugar:

In a large mixing bowl beat the softened butter and sugar together for a full two minutes. This step incorporates air into the batter and creates a fluffy texture. The mixture should become notably lighter in color and texture.

Add Wet Ingredients:

Beat in the eggs one at a time until fully incorporated. Follow with the baking powder salt and vanilla mixing just until combined. These ingredients build flavor and ensure proper rising.

Incorporate Dry Ingredients:

Add half the flour and mix gently then pour in half the milk. This alternating method prevents overworking the batter. After scraping down the bowl add the remaining flour and milk mixing minimally between additions. The batter should look just combined not smooth.

Fold in Blueberries:

Use a rubber spatula to gently fold the blueberries into the batter with a few strokes. Overmixing will break the berries and turn your batter purple so be patient and gentle here.

Fill and Top:

Divide the batter evenly among 12 muffin cups they should be quite full. Sprinkle a teaspoon of sugar over each muffin generously covering the surface for that signature crunchy top.

Bake to Perfection:

Bake for the full 30 minutes until the tops are golden and a toothpick comes out clean. The longer bake time allows the sugar to caramelize properly on top.

Cool Properly:

Let the muffins rest in the pan for exactly 5 minutes this sets their structure but prevents them from getting soggy. Then transfer to a wire rack to cool completely.

The blueberries are truly the heart of this recipe. I discovered that crushing just a few berries slightly before folding them in releases their juice into pockets of the batter creating beautiful purple swirls throughout. My grandmother always said a proper blueberry muffin should stain your fingers slightly when you break it open.

The Jordan Marsh Legacy

These muffins were made famous by the Jordan Marsh department store bakery in Boston which opened in 1890. Shoppers would make special trips just for these muffins creating lines that wrapped through the store. The secret to their iconic status was the abundance of berries and that distinctive sugar top that provided textural contrast to the tender interior.

Storage Tips

These muffins stay fresh at room temperature in an airtight container for up to 3 days. For longer storage freeze them individually wrapped in plastic then placed in a freezer bag. They thaw beautifully overnight or can be microwaved for 20 seconds from frozen. To revive the sugar crust on day-old muffins warm them in a 300 degree oven for 5 minutes.

Berry Selection Matters

While fresh blueberries provide the best flavor and texture frozen berries can work in a pinch. If using frozen thaw them completely by rinsing under cool water then pat absolutely dry before folding into the batter. Wild blueberries offer more intense flavor but larger cultivated berries provide juicy pops throughout the muffin. During summer try mixing in a handful of raspberries for a delightful variation.

Serving Suggestions

Serve these muffins slightly warm with a pat of salted butter for breakfast perfection. They pair wonderfully with cream cheese or lemon curd for an afternoon treat. For an elegant brunch presentation arrange them on a tiered stand with other pastries and dust with powdered sugar just before serving.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Be sure to thaw them by rinsing under cold water and pat them dry to prevent excess moisture in the batter.

→ Why should I sprinkle sugar on top before baking?

The sugar topping creates a crispy, golden crust that enhances both texture and flavor.

→ How do I prevent blueberries from sinking in the batter?

Toss the blueberries in a little flour before folding them into the batter. This helps them stay evenly distributed throughout the muffins.

→ Can I substitute all-purpose flour with another type of flour?

You can substitute some or all of the all-purpose flour with whole wheat flour for a denser texture, but results may vary.

→ How can I tell when my muffins are done baking?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done.

→ How should I store leftover muffins?

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.