Best Jordan Marshs Blueberry Muffins Recipes

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JORDAN MARSH STYLE BLUEBERRY MUFFINS



Jordan Marsh Style Blueberry Muffins image

These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire.

Provided by Anne Elizabeth

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

½ cup shortening
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 pint blueberries
2 tablespoons white sugar

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
  • In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
  • Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 39.4 g, Cholesterol 31.8 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 173.4 mg, Sugar 22.1 g

JORDAN MARSH FAMOUS BLUEBERRY MUFFINS



Jordan Marsh Famous Blueberry Muffins image

Jordan Marsh Blueberry Muffins were once a staple and tradition in Boston. I thought I would pass on this recipe for those who may remember the store and love a great muffin. I've also made these just as muffin tops (see photo).

Provided by dojemi

Categories     Dessert

Time 45m

Yield 12 muffins

Number Of Ingredients 10

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 fresh blueberries (large)
1 1/2 teaspoons vanilla extract
2 tablespoons sugar (for top of muffins)

Steps:

  • Preheat oven to 375°F.
  • 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. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to over mix once the wet and dry ingredients are combined).
  • Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
  • Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). I usually skip that step.
  • Add the remaining whole berries and stir in gently by hand.
  • Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray).
  • Fill greased muffin cups 3/4 full.
  • Sprinkle sugar on top of unbaked muffins.
  • Bake at 375°F for 25-30 minutes.
  • 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.
  • If desired, brushed with melted butter and sprinkled with additional sugar. IMO opinion, the more sugar the better - it gives the top a nice crunch.

Nutrition Facts : Calories 254.2, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 242.7, Carbohydrate 39.9, Fiber 1.3, Sugar 22, Protein 3.8

JORDAN MARSH BLUEBERRY MUFFINS



Jordan Marsh Blueberry Muffins image

These were the best blueberry muffins baked by the store Jordan Marsh. They finally gave out their recipe yrs ago and my father made sure he had it.

Provided by Gina Cormier

Categories     Other Breakfast

Time 40m

Number Of Ingredients 9

1/2 c butter
1 1/4 c sugar
2 eggs
1/2 c milk
2 c flour
1/2 tsp salt
2 tsp baking powder
2 tsp sugar for topping
1 pt blueberries

Steps:

  • 1. With a mixer, cream together sugar and softened butter until fluffy. Add eggs one at a time, mix until blended. Add dry ingredients, mixing with milk alternately. Wash blueberries and pat dry. Sprinkle with alittle flour so they won't sink to the bottom of the muffin. Fold in blueberries. Grease cupcake tins with butter. Fill 3/4 full. Sprinkle sugar on top.
  • 2. Bake in 375 degree oven for 20-25 minutes. Allow to cool completely before you pull them from the tin. Use paper tin liners if you want. It should make 10-12 muffins depending on the size muffin tin. Enjoy!

JORDAN MARSH FRESH BLUEBERRY MUFFINS



Jordan Marsh Fresh Blueberry Muffins image

Some of the berries get mashed into the batter, giving these a very unique look and taste. Supposedly from Jordan Marsh, according to the community cookbook I found this in. These are rich and delicious. NOTE: You really only can use fresh berries for this particular recipe. I did try using frozen once and they really didn't turn out as well. I prefer to use margarine in this recipe as it makes them puff higher and stick less, but butter is fine if that is all you have handy.

Provided by HeatherFeather

Categories     Quick Breads

Time 1h30m

Yield 12-18 serving(s)

Number Of Ingredients 9

1/2 cup margarine or 1/2 cup unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1/4 cup skim milk or 1/4 cup whole milk
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all-purpose flour
2 1/2 cups fresh blueberries
2 teaspoons demerara sugar, for topping (or any coarse sugar)

Steps:

  • Preheat oven to 375 F and line 12-18 cupcake tins with paper liners. These will stick to your tins like mad if you don't use the liners, so I highly recommend using them vs a nonstick/greased pan.
  • Cream together the butter and sugar until fluffy.
  • Add eggs, one at a time, until well blended.
  • Mix together flour, baking powder, and salt.
  • Stir in the flour mixture alternately with the milk to the butter mixture, just enough to combine.
  • Mash 1/2 cup of the berries and stir into the batter, then stir in the remaining whole berries.
  • Portion into the prepared tins using an ice cream scooper or ladle.
  • Sprinkle the extra sugar on top and bake for 25-30 minutes.
  • Cool 30 minutes before removing from the pan.

Nutrition Facts : Calories 258.7, Fat 8.7, SaturatedFat 1.6, Cholesterol 35.4, Sodium 213, Carbohydrate 42.4, Fiber 1.3, Sugar 24.6, Protein 3.7

JORDAN MARSH BLUEBERRY MUFFINS



Jordan Marsh Blueberry Muffins image

This is from my mom's cookbook. She claimed it was the popular Jordan Marsh muffin that we all loved so much.

Provided by mermaidmagic

Categories     Breakfast

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
3 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
3 cups blueberries, coated with
flour
sugar, for topping

Steps:

  • With the mixer on low speed, cream the butter and sugar together until fluffy.
  • Add eggs one at a time and mix until well blended.
  • Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
  • Add the vanilla extract.
  • Fold in the blueberries by hand until well mixed into the batter.
  • Grease the muffin tin well, including the top.
  • Pile the batter high in each muffin cup.
  • Sprinkle each generously with sugar.
  • Bake in a preheated 375 degree oven for 25-30 minutes.
  • Cool in pan before serving.

Nutrition Facts : Calories 255, Fat 9.6, SaturatedFat 5.5, Cholesterol 68.3, Sodium 248.7, Carbohydrate 38.7, Fiber 1.4, Sugar 20.5, Protein 4.4

JORDAN MARSH-INSPIRED BLUEBERRY MUFFINS



Jordan Marsh-Inspired Blueberry Muffins image

Categories     Breakfast     Brunch     Dessert     Kid-Friendly     Quick & Easy     Blueberry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 12 muffins

Number Of Ingredients 10

1/2 cup (8 tablespoons) butter
1 cup sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk
2 1/2 cups blueberries, fresh preferred
1/4 cup sugar, for topping

Steps:

  • Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
  • In a medium-sized bowl, beat together the butter and sugar until well combined.
  • Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  • Beat in the baking powder, salt, and vanilla.
  • Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
  • Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
  • Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
  • Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional-go for it!
  • Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  • Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

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