Jordan Marsh Blueberry Muffins
The department store legend. Mash half the berries, keep half whole.
Timing note: 45 mins
Jordan Marsh Blueberry Muffins
The department store legend. Mash half the berries, keep half whole.
Timing note: 45 mins
The Key Move
Mash half the blueberries into the batter for moisture and purple color. Pile granulated sugar on top before baking to create a crunchy lid. Stop mixing the second flour disappears—overmixing creates tunnels.
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The Setup
- 12-Cup Muffin Tin
- Electric MixerHand mixer or stand mixer
- Mixing BowlsAt least 2
- Rubber Spatula
The Mise en Place
5 of 10Your prep station before cooking begins
Muffins are tough and rubbery?
You overmixed the flour. Gluten develops quickly once flour gets wet—mix just until flour disappears, even if batter is lumpy. Treat it like a delicate soufflé, not cake batter.
Blueberries sank to the bottom?
You forgot to toss them in flour, or your batter was too thin.
Chef's Notes
Stop mixing the instant flour disappears—overmixing creates tough muffins with tunnels.
Toss whole berries in flour to prevent sinking.
Freeze baked muffins up to 3 months. Thaw overnight or microwave from frozen.
The Method
PREHEAT
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Paper liners make removal easier
Oven is fully preheated, muffin tin prepared
MASH
Prep aheadTake 1/2 cup of blueberries (2 cups) and mash them with a fork in a small bowl. Set aside remaining 1.5 cups whole berries.
This adds moisture and dyes the batter purple • Mashed berries are a purple-blue pulp
Berries are crushed and juicy
CREAM
Time-sensitiveIn a large bowl, beat softened butter and 1 cup sugar with an electric mixer on medium-high speed for 5 minutes until pale and fluffy.
Proper creaming incorporates air—essential for light texture • Color changes from yellow to pale cream, texture is airy • Mixture feels light and fluffy when touched
Mixture is light, pale yellow, and doubled in volume
ADD
Beat in eggs one at a time, then vanilla. Stir in the mashed blueberries (2 cups). The batter will turn gray-purple.
The gray color is normal—it's the berries dyeing the batter • Color changes from pale yellow to purple-gray
Batter is smooth and uniformly purple-gray
COMBINE
Prep aheadIn a separate bowl, whisk together flour, baking powder (2 tsp), and salt (½ tsp).
Whisking distributes leavening evenly • No visible streaks of baking powder
Dry ingredients are evenly mixed
FOLD
Time-sensitiveAdd flour mixture to batter in three additions, alternating with milk, beginning and ending with flour. Fold gently with a spatula just until flour disappears. Do not overmix.
Stop mixing the second flour disappears—overmixing creates tough, tunneled muffins • Batter is thick and slightly lumpy—not smooth like cake batter
No visible flour streaks, but batter is slightly lumpy
FOLD
Toss remaining 1.5 cups whole blueberries (2 cups) with 1 tsp flour (to prevent sinking). Gently fold into batter.
Flour coating keeps berries suspended in batter • Whole berries visible throughout purple batter
Berries are distributed throughout batter
FILL
Divide batter among muffin cups, filling each to the top (they should be very full). Generously sprinkle remaining 1/4 cup sugar over the tops.
Don't be shy with the sugar—it creates the signature crust • Sugar completely covers the batter surface
Each muffin has a visible layer of white sugar on top
BAKE
Time-sensitiveBake for 25-30 minutes until tops are golden brown and a toothpick inserted in center comes out clean.
Don't overbake—muffins dry out quickly • Tops are golden brown with crunchy sugar crust • Sweet, fruity aroma fills kitchen
Muffins are domed, golden, sugar is caramelized
COOL
Let cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Cooling in pan lets structure set • Muffins release easily from pan
Muffins are cool enough to handle
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