Sunday, June 4, 2023

Jordan Marsh Blueberry Muffin Recipe

Blueberries are a summer favorite and June and July are known as Blueberry Month here in New England.  One of my favorite muffin a recipes are these Jordan Marsh Blueberry Muffins.

Blueberry Recipes

I love blueberries and like to make these Blueberry Muffins from fresh blueberries, often from pick-your-own fields, or farm stands.  Grocery store blueberries work well in a pinch too.

Meal Prep ahead saves time. Muffins freeze well for a quick back-to-school snack, office break or quick breakfast on the go.  I use my Foodsaver Vacuum sealer to freeze.

Jordan Marsh Blueberry Muffins

Enjoy some of my other favorite blueberry recipes for blueberry crisp, blueberry buckle or coffee cake too!

I have this old self-published recipe cookbook from when I was in a woman's club. Each is a recipe to remember, and I fondly recall the names of members who contributed.    Some have moved away, are deceased, or I just lost touch with them. There's tons of recipes for cakes, muffins, appetizers I have yet to try, but will sure to pass on to you!

Recipes to Remember Cookbook

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet Shop

Handmade Cotton Dish Cloths

I recently got a Ninja Air Fryer that I now use quite a bit, and also got some individual silicone muffin cups for!  This Blueberry Muffin recipe adapts well to baking in an air fryer.

Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffin Recipe


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


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 overmix 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). 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.

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. Muffins may be brushed with melted butter and sprinkled with sugar, if desired.

Additional Notes:

Yankee suggests using paper muffin liners when making these muffins, as the abundance of blueberries make them especially prone to sticking.

Recipe Courtesy

© Frugal New England Kitchen