Jordan Marsh Blueberry Muffins
You may not remember much you bought from Jordan Marsh, but it's likely that you remember Jordan Marsh Blueberry Muffins! These muffins were iconic in New England and can be recreated with this copycat recipe.
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Makes: 1 dozen muffins
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 ¼ cups + 2 Tbsp granulated sugar, divided
- 2 large eggs
- 1 tsp vanilla
- ½ cup whole milk
- 2 ½-3 cups blueberries
- 1 Tbsp cinnamon (optional)
Instructions
- Pre-heat oven to 375 degrees and place muffin papers in a 12-cavity muffin tin.
- In a large bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and 1 ¼ cups sugar until light and fluffy, 2-3 minutes.
- Add eggs one at a time beating after each addition. Add vanilla and mix to combine. Add half the milk and ½ the dry ingredients and mix until just combined. Add remaining milk and remaining dry ingredients and mix again until just combined, taking care not to over-mix.
- As an optional step, you can mash ½ cup of blueberries and fold them into the batter with the rest of the whole berries. This will give the muffins more of a purple hue. Otherwise, simply fold blueberries into batter.
- Fill muffin papers with batter. In a small bowl, mix together remaining 2 Tbsp sugar and cinnamon. Sprinkle this mixture over the muffin batter.
- Bake muffins for 25-30 minutes until a toothpick inserted into the center comes out clean.
Notes
- Jordan Marsh blueberry muffins didn't traditionally have cinnamon on top of them, but if you're just looking for a delicious muffin, it makes a nice touch.
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