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So many people ask the question; does anyone have the famous Jordan Marsh blueberry muffin recipe? The answer is YES! This is the famous blueberry muffin recipe from Jordan Marsh. This recipe was made using the recipe from long time baker John Pupek. He made these delicious muffins for forty-five years! This is the best blueberry muffin recipe and so many people agree! This is not my recipe, but it is worth sharing. The only modification I made was to add a little extra fresh blueberries. The original Jordan Marsh blueberry muffin recipe calls for 2 cups of blueberries.
Video source: WCVB TV Boston
What type of muffin pan should I use to make these delicious Jordan Marsh blueberry muffins?
This recipe makes a dozen standard sized muffins or a half dozen muffins using a super sized Texas muffin pan! When using the Texas muffin pan add an additional 10 to 15 minutes to the cooking time.
What is a Texas muffin pan you ask? It’s a super-sized muffin pan on steroids! My recommendation; go big or go home!
What is the difference between bread flour and pastry flour and all purpose flour?
Somewhere along the way people have modified the recipe to use all purpose flour (AP flour) probably because that is what most people have in their pantry. I am sure it is still good but it’s not the correct recipe. Using the bread flour and the pastry flour does make a difference! Take the time to make them right; you won’t be sorry!
A little bit about the different types of flour. Bread flour has a lot of gluten because of it’s higher protein content and produces a chewier texture. Bread flour should not be used to substitute other flours. Pastry flour is lower in protein content and provides a more crumbly or flaky texture. The household go-to all purpose flour has a stable shelf life that is substituted a lot for other flours but you won’t achieve the same texture! So, now you can understand by combining the bread flour and the pastry flour in making these muffins will make a difference in the texture of the blueberry muffins.
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Jump to Recipe
Jordan Marsh Blueberry Muffins
Equipment
- Electric Mixer
Ingredients
Jordan Marsh Blueberry Muffins
- ½ cup Unsalted Butter Softened (1 stick)
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 cup Granulated Sugar
- 1 cup Bread Flour
- 1 cup Pastry Flour
- ½ cup Milk
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 ½ cups Fresh Blueberries Original recipe calls for 2 cups (there are ~2 cups in a pint)
Coating for blueberries
- 1 tsp Bread Flour
- 1 tsp Pastry Flour
Topping for Blueberry Muffins
- Extra Granulated Sugar
Instructions
- Preheat oven to 375° F
- Line muffin pan with muffin papers.
Jordan Marsh Blueberry Muffins
- In a mixing bowl add the butter and sugar. Combine on low speed until creamy.
- Add eggs one at a time. Gradually combining.
- Add vanilla.
- In a separate bowl, add and sift all dry muffin ingredients; bread & pastry flour, baking powder and salt.
- Gradually add dry ingredients to the mixing bowl, alternating by adding the milk until well combined.
- In another bowl, add ½ cup of the blueberries and mash them with a fork.
- Remove mixing bowl from mixer and add the mashed blueberries. Stir by hand.
Coating for Blueberries
- Prepare the remaining whole blueberries by coating them with bread and pastry flour.
- Add the coated blueberries to the mixture and stir by hand until combined evenly.
- Fill the muffin pan with the batter to the top for each muffin.
Topping for Blueberry Muffins
- Generously sprinkle each muffin with granulated sugar (yes generously)!
- Cook for approximately 30 minutes.
- Remove from oven and let cool for thirty minutes.
- Serve & Enjoy!
Notes
As an Amazon Associate I earn from qualifying purchases.
This post may contain affiliate links and we may earn compensation or discounts for products, gifts or services when you click on the links at no additional cost to you. Please visit our disclosure policy for more details.
I thought this recipe back when they came out with the real recipe, they said they used 1/4 c butter and 1/4 c crisco. In this recipe it’s says
the stick of butter. just curious . I’ve been using 1/4 c butter and 1/4c crisco. and it does come out very good. but have not compared to just using all butter. doubt if it does make big difference
Hi Anita,
This is the recipe from the baker. I can’t attest to using Crisco as I have only followed this recipe and everyone loves them.
You should try using the butter and let me know your thoughts!
Thanks!
Can you use frozen blueberries?
Yes, you can use frozen blueberries but when they are in season, I certainly recommend fresh.
These are amazing!!! Only one question. Using a KitchenAid Mix and usually cream butter and sugar on a number 6 setting, but this says combine on low speed until creamy. Would that be a 2 on the mixer?
Thank you !
Hi! I just made 2 batches of muffins today. I have a Kitchen Aid stand mixer and just push to the first setting. It is very quick.
the best muffins I’ve made although I did go rogue a bit. My daughter is gluten free so I used Robin Hood Gluten free flour only. I also added a few raspberries and chocolate chips to half the batter and it still turned out great !
Thank you for the feedback! I am glad you were able to update the recipe to gluten free!
I am getting the ingredients together to make your muffins , which by the way look amazing! Unfortunately I’m gluten-free and will be using our rendition of bread flour and pastry flours. I know they’ll be a huge difference in the rise and moistness but I’m determined to at least . If you have any recipes for making the different flours gluten free, I would love to have them.
Thank you,
Terrie
I sincerely apologize that I don’t have a gluten free version but this is a famous recipe from many years ago. If you figure out how to make them gluten free, I would love to know the recipe and the results!