In the local division of my business I crank it out in the kitchen every week-end, baking ordered goods that I then deliver around town to eager sweets fans.  I imagine them waiting expectantly and excitedly at the window, dancing like that chihuahua on the chair in that video that went viral a year or two ago. Ok, that might be embellishing, but I feel like a kid in a candy shop when I deliver, so I can’t help but imagine my customers are as excited as I am.  I love showing up at my neighbors’ houses, box of treats and love in hand, and being able to say hello and sneak a small peek into their joy that comes with the promise of a goody to come. It would only be better if I could be a fly on the wall to hear the (hopefully) subsequent “yums”. And this should tell you something – that I, as a socially anxious person, so love the connection to that simple moment that I am willing to (yikes) interact with people.  I especially love it when I am delivering blueberry muffins. Not any blueberry muffins, but Jordan Marsh Blueberry Muffins. From the recipe in Yankee Magazine. To my New England neighbors. For the girl who grew up on and fell in love with Holiday Inn and White Christmas and The Windmill Summer – all of which paint perfect portraits of New England quaintness – this is all practically too much.

If you are not from around here, you might not know that Jordan Marsh was a Place and their muffins were a Thing.  If you speak to someone who grew up in or near Boston, they know the Marsh and the Muffins. I never had the real deal.  As a newbie (only lived here 25ish years), I never had the chance. (Though I did have a reboot when we took our kids to the revived Enchanted Village that moved from Jordan Marsh to Jordan’s, another Boston area legend.) You hear the stories, though, so when I ran across the recipe I knew I had to try them.  Not surprisingly, they have been one of my biggest sellers. I don’t often use others’ recipes and rarely without some sort of tweaking or changes, but from this one I do not stray. I suggest you don’t, either. (and, yes, I used a stock blueberry image for this post because the last few times I made these they legit disappeared before I could get a decent picture)

Jordan Marsh Blueberry Muffins, by way of Yankee Magazine


  • 1/2 cup butter (1 stick)
  • 2 cups flour
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups large fresh blueberries
  • 1-1/2 teaspoons vanilla extract
  • 2 tablespoons sugar (for top of muffins)



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.  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.  This step may be skipped, if you wish, but I don’t think you wish). Add the remaining whole berries and stir in gently by hand.

Line a muffin tin with paper cups and fill.  Generously sprinkle with sugar.

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.

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