The Jordan Marsh Blueberry Muffin is our family’s favorite blueberry muffin. We have tried several recipes, but this one tops the list around our family table. Several years ago, thanks to one of my favorite customers Mrs. Littlefield, I learned some of the history behind this much-loved muffin.
Founded in 1841, Jordan Marsh & Company was a department store in Boston, Massachusetts, which grew to be a major regional chain in New England. (In 1996, the last of the Jordan Marsh stores were converted to Macy’s.)
Jordan Marsh introduced the concept of “department shopping.” They combined an elegant atmosphere with excellent personal service and a wide range of merchandise. With many different departments displaying wares from around the world, the store was a major shopping attraction.
Once at the store, customers could do more than just shop. Jordan Marsh offered fashion shows, a bakery famous for its blueberry muffins, art exhibitions, and afternoon concerts. The Jordan Marsh Department Store offered rich experiences that created fond memories.
Earlier this month John Pupek, the 45-year baker of the legendary Jordan Marsh blueberry muffin, came out of retirement to share some of his baking tips with Boston’s WCVB NewsCenter.
Jordan Marsh Blueberry Muffins
- 1/2 cup butter
- 2 cups unsifted flour
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2-1/2 cups blueberries, fresh or frozen (wild are best!)
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons sugar (for top of muffins)
Preheat oven to 375°F.
Butter insides well, along with the top, of a 12 muffin-cup baking pan.
In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
In a second bowl, combine all dry ingredients.
Gradually add the dry ingredients to the creamed butter and sugar mixture alternating with the milk and vanilla.
Flour the blueberries and add them to the batter, stirring by hand. (Note: If using frozen blueberries, work quickly and fill muffin cups right away; this recipe has so many blueberries, they will begin to freeze your batter and make it slightly difficult to fill the muffin cups.)
Fill the muffin cups to the top. Sprinkle sugar on top of unbaked muffins.
Bake at 375°F for 28-30 minutes (possibly longer for frozen blueberries). Cool in pan. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.