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Jordan Marsh-Style Blueberry Muffins


The now defunct Jordan Marsh made the absolute best blueberry muffins. This recipe comes close. Hope you enjoy.













Trans-fat Free


¼ cup butter
unsalted, softened
¼ cup vegetable shortening
1 cup sugar
granulated white
½ teaspoon salt
2 teaspoons baking powder
2 each eggs
extra large
2 cups all-purpose flour
½ cup milk
whole or 2%
1 teaspoon vanilla extract
1 pint blueberries
stems, if any, removed, rinsed and dried thoroughly
2 tablespoons turbinado sugar
or granulated sugar (for topping)


  1. Preheat oven to 450 degrees. Line a muffin tin with paper cups and grease top of pan; set aside.

  2. In an electric mixer, cream together the butter, shortening, sugar and salt until light and fluffy, about 3 minutes. Add baking powder and eggs; mix well. Add flour, milk and vanilla extract; mix well. Gently fold in blueberries.

  3. Fill lined cups to the top generously with the batter. Sprinkle each with turbinado or granulated sugar.

  4. Bake at 450℉ (230℃) for 5 minutes only; drop oven temperature to 375℉ (190℃) and continue to bake 30 minutes longer.

  5. Remove from oven and cool in tin for 5 minutes. Remove muffins to cooling rack and cool completely (or not, if you wish to eat the muffins while still warm).


* not incl. in nutrient facts

Add review





These muffins look beautiful and delicious. Just like the ones in the bakery, very puffy, golden, brown, and feels like wanting to grab one and put into my mouth. No doubt that they taste as great as they look :)

almost 8 years ago

Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 19024% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 141mg 6%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 3% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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