Brunch With Babs – Blueberry Season

Jordan Marsh Blueberry Muffins, a legend in the New England area. Big, tender bakery-style muffins packing with fresh juicy blueberries. The perfect weekend brunch muffin packed with history.

One of my grandsons lives outside of Boston, and these blueberry muffins are his absolute favorite. For those of you not aware, Jordan Marsh was a very well known department store in Boston, that started in 1841. They were a true pioneer in the industry, being one of the first stores ever to offer charge accounts and a money-back guarantee. It was also the first department store ever to feature electric lights, glass showcases, telephones, and elevators. They were eventually purchased by Macy’s department store.

They were well known for their blueberry muffins. On the very first floor of the Jordan Marsh flagship store in Boston, there was a lovely bakery that sold big and yummy sugar-topped Jordan Marsh Blueberry Muffins. There really was nothing like them. A visit to Jordan Marsh most definitely ended with a Blueberry Muffin. Sweet, moist, and cakey inside, they are jam packed with 2.5 cups of juicy blueberries. The muffin tops are crunchy and sugary.

A quote from the Boston Globe,

“For decades, any decent downtown shopping trip ended at Jordan Marsh, where the promise of a sugar-crusted blueberry muffin could make annoying children angelic.”

I went on a little field trip with Elizabeth, Charlie, and Ford to Silverman’s farm, because there is nothing like fresh blueberries. We then headed to Shaggy Coos farm around the corner and picked up some fresh milk and eggs. By that time the boys were ready for a nap so we whipped up these beauties as they slept.

The iconic Jordan Marsh Blueberry Muffins original recipe

Gigantic, moist blueberry muffins with sugary, crunchy muffin tops.


  • 1/2 cup butter room temperature

  • 1 1/4 cups white sugar

  • 2 eggs

  • 1/2 cup milk

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon vanilla

  • 2 1/2 cups fresh blueberries. If frozen, thaw and drain

  • 2 tablespoons sugar for topping (use King Arthur’s Sparkling White Sugar)


  • With a mixer, cream butter and sugar until fluffy.

  • Add eggs, one at a time.

  • Mix well after each.

  • Separately, sift dry ingredients together or mix well with a fork.

  • Add dry ingredients to creamed butter mixture, alternating with milk and vanilla.

  • (If blueberries were frozen, thaw and drain, then sprinkle with an extra tablespoon or two of flour to absorb the blueberry juice.)

  • Fold in the berries very gently.

  • Grease muffin pan well and carefully grease the top of the muffin pan also.(These muffins spill over onto the top of the pan, aw shucks.)

  • Be sure to use tin foil muffin cup liners also.

  • Fill muffin cups completely full. (A cookie scoop works nicely)

  • Sprinkle sugar over tops and bake at 375 degrees for 25 minutes or ’til golden brown.

  • Cool in pan for 20 minutes.

  • Gently loosen muffin “crowns” from the top of muffin pan with a small, sharp knife and remove muffins from the pan.

  • Big, beautiful, yummy muffins… coming your way!


The muffin stays whiter if you use fresh blueberries. If you use frozen, thaw and drain first. Then sprinkle the blueberries with an extra tablespoon or two of flour to absorb some of the blueberry juice before gently stirring into your batter. Frozen blueberries or fresh, these muffins look and taste fabulous. I prefer to use King Arthur’s Sparkling White Sugar for sprinkling on top before baking: it doesn’t melt and stays very crunchy!!! YAY for crunchy sugar! The muffin tops will spread less if you refrigerate the batter (in the muffin pan) for 30 minutes before baking. Be sure to grease the tops of your muffin pan well. Also, use foil muffin liners. Paper just doesn’t hold up well enough for this recipe. ( I ended up not using liners + they help up ok)

10/10 MUST TRY!! * DM us your pictures on instagram @mrsnipple_ so we can share in stories

Happy Eating



Jordan Marsh Blueberry Muffins

July 16, 2020