Jordan Marsh’s Fluffy Blueberry Muffins


Taken by Lina McDonald

Lina McDonald, Staff Writer

In the 1970s, the clothing department store known as Jordan Marsh began selling blueberry muffins, and they turned out to be a delicacy. A cult classic of pastries, they were known for their delicate crumb and exceptional blueberry flavor. Jordan Marsh is no longer around to offer their muffins; however, these light and fluffy blueberry muffin copycats are almost identical to the original. Recreating these blueberry muffins is sure to satisfy any sweet-treat craving, and they make a delicious breakfast too!

Makes 12 large muffins

4 cups all-purpose flour

1 tablespoon plus one teaspoon baking powder

¾ teaspoon salt

1 cup unsalted butter, softened to room temperature

1 ¾ cups sugar

Zest of 1 lemon

4 eggs, at room temperature

1 ½ teaspoons vanilla extract

1 cup buttermilk, at room temperature

1 pound fresh blueberries


3 tablespoons turbinado sugar, for topping

  1. Preheat an oven to 375 degrees. Line a muffin tin with either 16 cupcake liners or 12 muffin papers.
  2. In a medium bowl, sift together the flour, salt, and baking powder.
  3. In a large bowl or the bowl of a stand mixer, cream the butter and sugar on medium-high speed until fluffy and combined. On low speed, mix in the lemon zest and beat until just combined. Add the eggs one at a time, beating in between each addition, then add the vanilla extract.
  4. On low speed, alternately add the buttermilk and flour mixture to the butter in six separate additions, mixing until combined after each. You should be left with a light and fluffy batter. Be sure to reserve about ¼ cup of the flour mixture in the bowl. 
  5. After the last of the buttermilk has been added, measure out ¾ cup of the blueberries and mash with a fork. Fold these into the prepared batter. 
  6. Toss the remaining blueberries with the reserved flour and gently fold these into the batter.
  7. Fill each muffin liner ⅔ of the way full and sprinkle each muffin generously with turbinado sugar.
  8. Bake for 32-33 minutes or until lightly browned. Let the muffins cool in their pans for about 10 minutes; then, remove and let cool completely on a wire rack.
  9. Enjoy!