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Jordan Marsh's Legendary Blueberry Muffins

The most amazing and delicious blueberry muffins! The blueberry muffin from Jordan Marsh department store is legendary. Light, moist, packed with fresh blueberries and topped with a glorious sugary, crunchy topping.

Course Breakfast, Snack
Cuisine American
Keyword Blueberry, Jordan Marsh recipe, Muffins
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 muffins
Author The Tiny Fairy

Ingredients

  • 4 Tablespoons shortening, room temperature
  • 4 Tablespoons unsalted butter, room temperature prefer Plugra or Kerrygold brand
  • 1 cup granulated sugar, plus extra for topping
  • 2 extra large fortified eggs prefer Eggland's Best
  • 2 teaspoons pure vanilla paste or extract
  • 1¼ cup bread flour, spoon and leveled substitute with all-purpose flour
  • ¾ cup pastry flour, spoon and leveled substitute with cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt prefer Diamond brand
  • ½ cup whole milk
  • 2 ½ cups fresh blueberries, divided
  • 1 Tablespoon lemon zest
  • 2 Tablespoons flour, used to coat 2 cups of blueberries (can be any flour)

Instructions

  1. Preheat oven to 375°F, position oven rack in the center and generously grease a muffin pan, including the top of the pan. Muffin paper liner optional. Set aside.

  2. In a stand-alone mixer fitted with a paddle attachment, cream 4 Tablespoons unsalted butter and 4 Tablespoons shortening. With the mixer on low, gradually add 1 cup granulated sugar. Scrape the sides down then beat on medium speed until light and fluffy, about 5-7 minutes.

  3. Gradually add the eggs, one at a time, and beat until blended. Add the vanilla paste or extract. Beat for a few minutes on medium until light and fluffy.

  4. Spoon and level 1¼ cups of bread flour (substitute all-purpose flour) and ¾ cup cake flour (substitute pastry flour), 2 teaspoons baking power and ½ teaspoon of kosher salt. Sift together over a mixing bowl and whisk to combine all the ingredients.

  5. Add the dry and wet ingredients to the creamed mixture alternating between flour and milk, starting and ending with flour and scraping down the sides as you go. Beat on low just to combined. Don't over mix.

  6. Remove the mixing bowl from the stand-alone mixer and scrape off any batter from the paddle attachment.

  7. In a small bowl, mash ½ cup of blueberries and combine with 1 Tablespoon of lemon zest. Fold into the batter with a spatula. In a separate bowl, coat and toss whole blueberries with 2 Tablespoons of flour and fold into the batter.

  8. Using a 2½ inch ice cream scoop, generously fill each muffin cup to the top. Sprinkle a generous amount of granulated sugar over each muffin.

    Note: I used 1 teaspoon of sugar as a measuring unit, but in the original recipe, enough sugar was spread over the top to completely cover.

  9. Bake at 375°F for 30 minutes. Insert a toothpick to test for doneness. If it comes out clean, remove the muffins from the oven and allow to cool in the pan for about 10 minutes.

    Enjoy!

Recipe Notes

Jordan Marsh's Blueberry Muffins, compliments of John Pupek, legendary JM baker for 45 year

  • 1/2 cup shortening
  • 1 cup granulated sugar 
  • 2 fortified eggs
  • 2 cups flour  - blend of bread and pastry flour, ratio unknown (measured, then sifted)
  • 2 teaspoons baking powder (measured, then sifted with flour)
  • 1/2 teaspoon salt (measured, then sifted with flour)
  • 1/2 cup milk 
  • 1 teaspoon vanilla extract 
  • 2 1/2 cups fresh blueberries 
  • granulated sugar for topping

Preheat oven to 350°F and grease pan.  On low speed, cream shortening and sugar until fluffy.  Add eggs one at a time and mix until blended.   Add vanilla and cream until light and fluffy.  Sift dry ingredients and add to creamed mixture, alternating with milk.  Mash 1/2 cup of berries and stir into batter by hand.   Coat the remaining blueberries with extra flour and fold into the batter.   Grease muffin tins well, including the tops.  Pile blueberry mixture high into each muffin cup and sprinkle generously with granulated sugar.  Bake at 375°F for 30 minutes.  

FREEZER OPTIONS: If you wish to freeze them, you have two options:
Unbaked -- Scoop muffin batter onto a paper liner in the baking tin.  Flash freeze for an hour, then transfer to a freezer safe bag. Thaw overnight in the refrigerator in the baking muffin pan and then bake as needed.
Pre-baked -- Cool baked muffins to room temperature and flash freeze on a baking sheet for an hour, then  transfer to a freezer safe bag. Thaw overnight in the refrigerator and pop back in the oven at 325°F to warm through.