Jordan Marsh Blueberry Muffin Recipe: The Boston Bakery Legend!

For generations, the mere mention of Jordan Marsh in New England conjured up images of holiday window displays, bustling shoppers, and, most importantly, those legendary blueberry muffins. These weren’t just any muffins; they were a perfect symphony of sweet, tart, and incredibly moist, a true testament to simple ingredients and masterful baking. While the Jordan Marsh department store is now a fond memory, the legacy of their extraordinary blueberry muffins lives on. This recipe aims to recreate that magic, bringing the taste of Boston’s baking history right to your kitchen. Get ready to experience a blueberry muffin that’s truly in a league of its own!

Why This Recipe Works

This recipe isn’t just a collection of ingredients thrown together. It’s been carefully crafted to replicate the texture and flavor that made the Jordan Marsh muffins so beloved. Here’s why it works:

• Sour Cream: The secret ingredient! Sour cream adds a tang and richness that elevates these muffins beyond the ordinary. It also contributes significantly to the moistness, preventing them from becoming dry or crumbly.
• Oil and Butter: The combination of oil and melted butter provides the best of both worlds. Oil ensures a tender crumb, while butter delivers that classic, rich flavor we all crave in a baked good.
• Gentle Mixing: Overmixing develops gluten, resulting in tough muffins. This recipe emphasizes gentle mixing to keep the muffins light and airy.
• Proper Baking Temperature: Starting with a slightly higher temperature then reducing it helps the muffins rise quickly, creating that beautiful domed top, while baking at a lower temperature ensures they cook through evenly without burning.
• The Right Amount of Blueberries: We want plenty of blueberries, but not so many that the muffins become soggy. The ratio in this recipe is carefully balanced for maximum blueberry flavor without compromising the texture.

Ingredients

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegetable oil
• ¼ cup (½ stick) unsalted butter, melted and slightly cooled
• 2 large eggs
• 1 cup sour cream
• ¼ cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries (if using frozen, do not thaw)
• Optional: coarse sugar for topping

Instructions

1. Preheat and Prepare: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the oil, melted butter, eggs, sour cream, milk, and vanilla extract.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix! A few streaks of flour are okay.
5. Fold in Blueberries: Gently fold in the blueberries until they are evenly distributed throughout the batter.
6. Fill Muffin Cups: Fill each muffin cup about ¾ full.
7. Bake: If desired, sprinkle the tops of the muffins with coarse sugar. Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cool: Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Don’t Overmix: This is the most crucial tip! Overmixing develops gluten, leading to tough, dense muffins. Mix until just combined.
• Use Room Temperature Ingredients: While not strictly necessary, using room temperature eggs and sour cream can help the batter come together more smoothly.
• Toss Frozen Blueberries in Flour: If using frozen blueberries, toss them with a tablespoon of flour before folding them into the batter. This will help prevent them from sinking to the bottom and bleeding into the batter.
• Check for Doneness: Use a wooden skewer to check for doneness. If it comes out clean, the muffins are ready. If it comes out with wet batter, bake for a few more minutes.
• Don’t Overbake: Overbaked muffins will be dry. Keep a close eye on them during the last few minutes of baking.
• Use a Cookie Scoop: Using a cookie scoop will ensure that each muffin cup is filled evenly, resulting in muffins that bake at the same rate.
• Adjust Sugar to Your Preference: If you prefer a less sweet muffin, reduce the sugar by a tablespoon or two.

Storage Instructions

• Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2-3 days.
• Freezer: For longer storage, freeze the muffins in an airtight container or freezer bag for up to 2-3 months. Thaw at room temperature or in the microwave before serving.
• Reheating: Reheat muffins in the microwave for a few seconds or in a preheated oven at 350°F (175°C) for a few minutes to warm them through.

FAQ

• Can I use Greek yogurt instead of sour cream? Yes, you can substitute Greek yogurt for sour cream. It will give the muffins a slightly tangier flavor. Use plain, full-fat Greek yogurt for best results.
• Can I use a different type of oil? Yes, you can use canola oil, coconut oil (melted), or any other neutral-flavored oil in place of vegetable oil.
• Can I use a different type of flour? While all-purpose flour is recommended for this recipe, you can use a gluten-free all-purpose flour blend. Be sure to follow the package instructions for the gluten-free flour.
• Can I add nuts to the muffins? Absolutely! Feel free to add ½ cup of chopped walnuts, pecans, or almonds to the batter along with the blueberries.
• My muffins are sinking in the middle. What did I do wrong? This is usually caused by overmixing the batter or using too much liquid. Be sure to mix the batter gently and measure the ingredients accurately.
• My muffins are dry. What did I do wrong? This is usually caused by overbaking the muffins. Be sure to check for doneness with a wooden skewer and remove them from the oven as soon as they are done.
• Can I make these muffins vegan? Yes, you can. Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), use plant-based milk, and plant-based sour cream.

Conclusion

These Jordan Marsh-inspired blueberry muffins are more than just a recipe; they’re a taste of nostalgia, a connection to a bygone era of Boston’s culinary history. With their incredibly moist crumb, burst of blueberry flavor, and hint of tang from the sour cream, they’re sure to become a new favorite in your kitchen. So, gather your ingredients, preheat your oven, and prepare to experience the magic of these legendary muffins. Happy baking!