Jordan Marsh’s Blueberry Muffins Recipe (2024)

Toss the berries in flour before adding, to keep them from sinking to the base of the muffin.

The original John Pupek recipe, which I have used for years, calls for 1 cup of sugar, 1/4 tsp.salt, and he includes 1 tsp. vanilla as well. I don't know why the recipe above makes the salt optional. Salt is used in cooking as a flavor enhancer, and if it is left out of baked goods, the final product will not taste right.

I would recommend adding a teaspoon of cinnamon and, MOST important, a tablespoon of lemon zest (thanks to Mark Bittman). Also I would use much less sugar -- I find that half a cup is enough, or three-quarters tops.

I made a half batch (~8 muffins) and they were gone within six hours.I live alone.Despite my substitution of GF flour and a few mistakes, these are hands down the best blueberry muffins I've ever made.

I make these regularly at the inn where I am the cook. Some adjustments that really work (some echo others here): european butter, buttermilk instead of milk, reduce sugar to taste, add one teaspoon vanilla, (sometimes i add lemon zest), wild maine frozen blueberries instead of fresh, and sprinkle with brown or turbinado sugar before baking. Foolproof recipe.

From Sam Sifton on the site newsletter: to help keep your blueberries from sinking to the bottom, "John Pupek, [Jordon Marsh's] head baker, long retired, told WCVB's Maria Stephanos to toss the berries in flour before adding them to the batter. The coating helps suspend them better during cooking so you don't get as much sinkage."

To create muffins that rival the originals, cover the tops with a full teaspoon or more of sugar before baking. This produces the crispy tops that some of us remember from Jordan's. You can watch the original baker in this video: http://www.wcvb.com/news/legendary-boston-baker-shares-recipe-techniques...

How bizarre to see this today since I just used the original Jordan Marsh recipe to make 4 jumbo-sized mega muffins yesterday. The differences? No liners used, muffin tins buttered inside and on the perimiter of the wells, 1/2 cup more blueberries; 1/4 cup less sugar in the batter. For mega-muffins, baked at 350 for 40 minutes. They're outstanding!

I reduce sugar in everything by half, never miss it + fruit is sweet

I almost wept with joy when a friend walked into my house and said, "I baked blueberry muffins--the Jordan Marsh recipe." I grew up with those, and even though she cut back on the sugar and didn't sprinkle sugar on the top, they were incredible (and she promised to follow the recipe exactly the next time!). I don't know what this nonsense about Ritz-Carlton muffins is all about. Never heard of those. Tea at the Ritz. Muffins from Jordan Marsh. Everyone knows that.

i made this recipe twice. once as written (with wild organic blueberries) and the second time i omitted the vanilla and added grated lemon peel from a medium lemon. the addition of lemon peel brought the recipe to life. it is so simple to make and this has become my go to blueberry recipe.

Cooking at 8,000 feet required the following mods: 1tsp baking powder, 3/4 cup milk, 3 additional tbsp flour, oven at 400F, reduced time to 25 minutes.

Like most others I made these and love the way they turned out! I also decreased the sugar to one cup, but may go to 3/4 cup next time. Unfortunately I didn't read the notes about making sure the unmashed berries be bone dry and coating them in flour, but they still turned out OK. One note I want to include for anyone who isn't a seasoned baker (because I just learned this in the last couple of years) is that in order to get the butter and sugar "light" you really need to beat it for 10 minutes.

Substitute Buttermilk for the regular milk for moist flavorful muffins

If you make mini-muffins and/or don't use muffin papers (I did both), I would not leave these uncovered overnight. Mine were beautifully moist on day 1, but hard, dry and crumbly the next morning. Also, cut the sugar to a scant cup and it was perfect.

These get five stars from everyone who eats them. I usually make them as written with the addition of the zest of one lemon. I didn't have dairy milk or lemons today, so I added a 1/2 teaspoon (+) of lemon extract with the vanilla and combined some yogurt with unsweetened almond milk to replace the milk. It was everyone's favorite version yet. As written or with a few small substitutions, this is a winner.

Add some lemon zest to batter and topping

I have tried many blueberry muffin recipes but this one, by far, is the best. I read all the notes/reviews from those who had made them previously & took the suggestions. Decreased sugar, used buttermilk & added lemon zest. Amazing! I have finally found my 'go-to' recipe!!

You'll want to fill the muffin cups up to the brim and then some. Important to note if, like me, you're making a double batch and you're eyeballing the amounts. Otherwise instructions are great. Lemon zest is a tasty additional, and halving the sugar makes these more like muffins than cupcakes.

Smushing 1/2 the blueberries in advance disperses the flavor more and prevents clusters of berries. Adding a little lemon zest in the dry adds a little flavor in you want the berries to pop more. This is by far the best blueberry muffin/muffin base recipe that is out there. I cannot tell you how many batches I've made.

Made these, but made a few adjustments. I substituted the butter for canola oil for a healthier batter and traded in the blueberries for fresh cherries. These came out beautiful, and I will definitely be making them again!

I'll use cupcake papers next time. I don't normally, but these stuck despite greasing the pan like I normally do for muffins. I also added lemon zest to the butter and sugar and lemon juice to the milk for a "buttermilk." They were delicious! I also didn't mash the 1/2 cup of blueberries. Instead, I added them while mixing in the last of the flour, and that ended up with a few mashed.

You guys....... this one is really good.I'll try using less sugar next time, as they turned out a bit sweet for me, but the muffins come out delicious. Blueberries are quite expensive where I live, so I made one batch using blueberries and another one using orange and grapefruit zest and dark chocolate chips.Also didn't have milk so I used natural organic yogurt with a bit of water.Delicious, smelled amazing, look great, I'll definitely be making these again.

I have made these twice and they do not rise and there is too much filling for 12 muffins so they just go flat at the top and drip over the pan edges. It is like a bad cupcake instead of a nice muffin.

Crumble con’t:- 2 tbsp brown sugar (25g)- lemon zest (optional)Mix everything in small bowl w fork Press on top of wet batter in muffin cups before baking Also when using frozen strawberries, do not defrost. Toss in flour and fold in just before distributing Batter into cups

I can confirm these are the blueberry muffins of your dreams! I took some of the other comments to heart and added less sugar and the zest of one lemon. They are perfectly moist, lots of blueberry flavor and the little sugar on top gives them some pop.

Didn't have milk on hand and used heavy cream. Added some lemon zest and cinnamon, as per reviews. Results were so delicious- the lightest, fluffiest, most delicious blueberry muffins I have ever had. Incredible recipe!

3/4 cup sugarZested lemonSqueezed lemon (1/4)1/2 teaspoon cinnamon

We used to take the Red Line from Fields Corner to downtown Boston where we'd buy our plaid school uniforms at Gilchrist's. Got a box of Jordan Marsh muffins to eat on the train home. One time my mother noticed some blood on one of the muffins and we never got them again. Thanks for this recipe. I'm making them today in California.