Best 6 Jordan Marsh Inspired Blueberry Muffins Recipes
Indulge in the nostalgic flavors of Jordan Marsh with our collection of delectable blueberry muffins, meticulously crafted to recreate the cherished memories of this iconic department store's bakery. From classic to streusel-topped, each recipe promises a burst of fresh blueberries enveloped in a tender, golden crumb. Experience the delightful aroma of freshly baked muffins, reminiscent of carefree afternoons spent browsing through aisles of treasures. Let the sweet and tangy notes of blueberries dance on your palate as you savor these timeless treats, transporting you back to an era of culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
JORDAN MARSH STYLE BLUEBERRY MUFFINS
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
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-INSPIRED BLUEBERRY MUFFINS
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
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.
JORDAN MARSH'S BLUEBERRY MUFFINS
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
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 BLUEBERRY MUFFINS
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
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 FAMOUS BLUEBERRY MUFFINS
Jordan Marsh Blueberry Muffins were once a staple and tradition in Boston. I thought I would pass on this recipe for those who may remember the store and love a great muffin. I've also made these just as muffin tops (see photo).
Provided by dojemi
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
- In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to over mix once the wet and dry ingredients are combined).
- Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
- Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). I usually skip that step.
- Add the remaining whole berries and stir in gently by hand.
- Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray).
- Fill greased muffin cups 3/4 full.
- Sprinkle sugar on top of unbaked muffins.
- Bake at 375°F for 25-30 minutes.
- Cool in pan.
- Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.
- If desired, brushed with melted butter and sprinkled with additional sugar. IMO opinion, the more sugar the better - it gives the top a nice crunch.
Nutrition Facts : Calories 254.2, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 242.7, Carbohydrate 39.9, Fiber 1.3, Sugar 22, Protein 3.8
JORDAN MARSH BLUEBERRY MUFFINS
These were the best blueberry muffins baked by the store Jordan Marsh. They finally gave out their recipe yrs ago and my father made sure he had it.
Provided by Gina Cormier
Categories Other Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- 1. With a mixer, cream together sugar and softened butter until fluffy. Add eggs one at a time, mix until blended. Add dry ingredients, mixing with milk alternately. Wash blueberries and pat dry. Sprinkle with alittle flour so they won't sink to the bottom of the muffin. Fold in blueberries. Grease cupcake tins with butter. Fill 3/4 full. Sprinkle sugar on top.
- 2. Bake in 375 degree oven for 20-25 minutes. Allow to cool completely before you pull them from the tin. Use paper tin liners if you want. It should make 10-12 muffins depending on the size muffin tin. Enjoy!
Tips
- Before starting, ensure all ingredients are at room temperature to ensure even mixing and a smooth batter.
- Use fresh blueberries for the best flavor and texture. If using frozen blueberries, thaw and drain them before adding them to the batter.
- Mix the dry ingredients separately from the wet ingredients, then combine them gently to avoid overmixing. Overmixing can result in tough muffins.
- Do not overfill the muffin cups to prevent the muffins from overflowing while baking. Fill each cup about 2/3 full.
- Bake the muffins in a preheated oven to ensure even baking and prevent the muffins from sinking in the center.
- Insert a toothpick into the center of a muffin to check for doneness. If it comes out clean, the muffins are done.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion
Following these tips and instructions, you'll be able to create delicious and moist blueberry muffins inspired by the classic Jordan Marsh recipe. These muffins are perfect for breakfast, brunch, or as a sweet treat. With their tender crumb and bursts of blueberry flavor, they're sure to be a hit with your family and friends. Enjoy them warm out of the oven or store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins for up to 2 months.
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