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Legendary Blueberry Muffins

In New England, blueberry muffins from Jordan Marsh, one of our iconic department stores, were legendary. Jordan Marsh was absorbed by Macy's in 1996, but the blueberry muffin recipe lives on. This week I bought some beautiful, plump blueberries at the grocery store.  They were perfect for these Jordan Marsh Copycat Blueberry Muffins.

My Copycat Jordan Marsh Blueberry Muffins

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Copycat Jordan Marsh Blueberry Muffins
Copycat Jordan Marsh Blueberry Muffins

You can find variations of the Jordan Marsh blueberry muffin recipe from several sites on the Internet. They all have two things in common, an abundance of fresh blueberries and plenty of sugar.  I love lots of blueberries in my muffins but prefer a little less sugar.  I have cut the amount of sugar in my copycat version to 3/4 cup, which I find to be plenty sweet enough.

I think you'll like a couple of additions as well.  I added the zest of one lemon because I think it brightens and enhances the flavor of the muffins. I also added one teaspoon of cinnamon because everything tastes better with a little cinnamon.

The Jordan Marsh Blueberry Muffins always had a crunchy, sugary topping.  You'll get that effect by sprinkling the top of the muffins generously with granulated sugar before baking.  I like about 1/4 teaspoon of sugar per muffin, but you might want more than that.  Make them however you like them.

Quick to make means you can whip these muffins up for breakfast or brunch.  You'll want to let them cool for about 30 minutes before serving, so plan for about 90 minutes from start to serving time.
Legendary Blueberry Muffins

Legendary Blueberry Muffins

Printer Friendly Recipe
Makes 12 Muffins

Legendary Blueberry Muffins Ready to Bake
Legendary Blueberry Muffins Ready to Bake

  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • zest of one lemon
  • 2 cups all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons baking powder
  • 1/2 cup half & half
  • one pint of fresh blueberries
  • granulated sugar for topping the muffins

Preheat your oven to 375 degrees F.  Line twelve muffin tins with cupcake liners.  Cream the butter with the 3/4 cups of granulated sugar until light in color.  Add the eggs, one at a time.  Beat until well combined.  Add the vanilla and lemon zest.

Mix the flour, salt, baking powder, and cinnamon together in a separate bowl.  Stir with a whisk to combine.  Add the flour mixture alternately with the half & half, beginning and ending with the flour mixture.  Stir to combine.

Mash half of the fresh blueberries with a fork.  Fold all of the blueberries into the batter.  Using a scoop for consistency, scoop the batter into the prepared muffin tin.  Top each muffin with approximately 1/4 teaspoon of granulated sugar.  The sugar will add a crunchy top to the muffins.

Bake for 25-30 minutes, until a toothpick inserted in the center of a muffin, comes out clean.  Cool for 10 minutes in the pan and then remove the muffins to a rack to finish cooling.

Best served warm.

Other Yummy Muffin Recipes

Cranberry-Apple Muffins
Morning Glory Muffins
Pumpkin Muffins

Essential Items for this Recipe

A Batter Bowl
A Muffin Tin
Cupcake Liners

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  1. How long do you bake these muffins for? I don't see it listed anywhere and have them ready to go in the oven.

    1. Oops, Becky! I'm so sorry. I know I didn't answer your question fast enough, but I've updated the post. I hope your muffins came out OK.

    2. They turned out great! I only baked them for 18 minutes though and I thought they were perfect. Thanks for the update!

  2. Beautiful! I love anything that has blueberries and this looks so good!


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