Hi everyone! I’m Cassandre, and today on Caramel Loafing, I’m excited to share a true American bakery classic: Jordan Marsh’s Blueberry Muffins.
American muffins are one of those timeless baked treats — perfect for breakfast, brunch, afternoon tea, or whenever you need a sweet pick-me-up. They’re as iconic as doughnuts in American coffee shops.
While muffin recipes may seem quite similar, it’s the balance of ingredients and a few key techniques that set great muffins apart. And among all the flavors, blueberry muffins are easily the most popular. I once read about how the Jordan Marsh Blueberry Muffins from Boston became legendary — they were a must-have for family gatherings, holidays, and even tourists stopping by to bring a taste home.
Even though the beloved department store closed back in 1996, these muffins remain a legend in the baking world.
Of course, I had to recreate them myself. And they didn’t disappoint! These blueberry muffins truly stand out with their signature crunchy sugar-dusted dome tops and are packed with sweet, juicy blueberries. They’re fresh, fruity, and not overly sweet — now I truly understand why so many Americans love muffins with their morning coffee or tea.
Love blueberry desserts? Here are more blueberry recipes you won’t want to miss:
British Blueberry Bakewell Cake,
French Fruit Galette with Strawberries & Blueberries,
American Blueberry Pancakes,
French Blueberry Compote,
French Strawberry Tart (La tarte aux fraises)
Staying true to that classic American baking spirit — relaxed, flexible, and homey — these Blueberry Muffins are so satisfying to bake. While this is a tribute recipe, we tweaked the ratios just slightly to highlight the freshness of the blueberries and make the process even smoother. We absolutely love how they turned out, and we hope you’ll give them a try!
How to Make Jordan Marsh’s Blueberry Muffins
Ingredients
Muffin pan size: 6-cup muffin pan, each cup base 5cm (2 in), top diameter 7cm (2.75 in), height 3cm (1.2 in)
Yield: Makes 6 muffins
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
☞ Jordan Marsh’s Blueberry Muffins
- Unsalted butter 58g (2 oz), softened to room temperature
- Granulated sugar 95g (3.4 oz)
- Large egg (about 50g without shell, 64g shell-on), room temperature
- Baking powder 2.5g (0.09 oz)
- Salt 1.5g (0.05 oz)
- Lemon juice 4g (0.14 oz)
- All-purpose flour 120g (4.2 oz)
- Milk 58g (2 oz)
- Fresh blueberries 178g (6.3 oz)
- Lemon zest 1.5g (0.05 oz)
- Extra granulated sugar for sprinkling on top
Use our Caramel Loafing Nutrition Calculator to check the nutrition info for this recipe.
Instructions
- Line your muffin pan with paper liners.
- Sift together the flour and baking powder, then whisk in the salt. Set aside.
- Rub the lemon zest into the sugar with your fingers to release its natural oils and enhance the aroma.
- Divide the blueberries in half. Mash half with the lemon juice into a coarse purée.
- Using a mixer on medium speed, cream the softened butter and sugar until light and fluffy.
- Add the egg and beat on medium speed until fully combined.
- Add the flour mixture and milk alternately in two batches, mixing on low speed until just combined — begin with half of the flour, followed by half of the milk, then repeat.
- Gently fold in the whole blueberries using a spatula, followed by the blueberry purée. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups. Sprinkle the tops generously with extra sugar for that signature crunchy dome.
- Bake in a preheated oven at 428°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 374°F (190°C) and continue baking for another 23–25 minutes, until golden on top.
- Let the muffins cool in the pan on a wire rack for 5 minutes, then carefully transfer them to the rack to cool completely. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
Watch the full step-by-step video: Jordan Marsh’s Blueberry Muffins
Blueberry Muffins FAQs & Baking Tips
These classic American blueberry muffins are fluffy, moist, and bursting with fresh berries. While they’re simple to make, there are a few common questions to help you get the best results every time.
What’s the difference between American muffins, English muffins, and cupcakes?
American muffins are more like cake — tender, moist, and lightly sweet with lots of fresh fruit. English muffins are yeast-based, round and flat, cooked on a griddle — closer to bread and perfect for breakfast sandwiches like McMuffins. Cupcakes are basically mini cakes, richer, sweeter, and usually topped with frosting. In short, American muffins are like less-sweet cupcakes — hearty enough for breakfast or snacks, while cupcakes are more for dessert or parties.
Can I use frozen blueberries?
Absolutely! If you can’t find fresh blueberries, frozen ones work well too. You can even mix both — use fresh berries for the whole ones and frozen for the mashed portion. This gives you that beautiful purple swirl and juicy bites at the same time.
Why add flour and milk alternately?
Adding the flour and milk in stages helps keep the batter smooth and easy to mix. This recipe has a fairly moist batter, so alternating ensures everything combines evenly without overmixing.
Why bake in two temperature stages?
Starting at a higher temperature for the first 8 minutes helps the muffins rise tall and get those classic domed tops. Lowering the temperature for the rest of the bake ensures they cook through without drying out — giving you that signature crispy dome and tender crumb inside.
Tip: If you love extra big muffin tops like many Americans do, try filling the batter a bit higher — up to 1/4 or 1/3 more — so the tops rise like a mushroom cap for the perfect crunchy pull-apart top.