Bakery-Style Jordan Marsh Blueberry Muffins

These fluffy and flavorful bakery-style muffins are a copycat of the famous Jordan Marsh Blueberry Muffins and have us totally bonkers for blueberries right now!

Jordan Marsh Blueberry Muffins

If you follow me on Instagram you’ve probably noticed I’ve been making enough blueberry muffins to turn me blue.

It’s finally blueberry season here in Florida and there’s nothing quite like a freshly picked blueberry.

They’re so fresh and perfectly sweet, and have so much blueberry flavor bursting in every bite. Love them so!

Bakery Style Blueberry Muffins Copycat

On a recent trip to the U-Pick blueberry farm we picked 5 pounds of berries. FIVE. POUNDS. They lasted about a week between our handful a day habit and these baller blueberry muffins.

Bakery-Style Jordan Marsh Blueberry Muffins

My go-to recipe is the famous Jordan Marsh Department store recipe. It’s everything I want in a muffin: a A fluffy sweet and delicate crumb, a mile-high muffin top, and blueberries bursting with every bite.


Bakery-Style Blueberry Muffins

These muffins have a bakery style vibe to them, which means they’re super sweet and basically glorified cupcakes minus the frosting… but if you’re going to have a sweet treat, what a way to indulge!

Each muffin is topped off with a sprinkle of sugar that crisps and caramelizes in the oven and renders the muffin top completely irresistible.

I could wax poetic about these bad boys all day but let’s quit my yammering and get to the recipe! Muffins for everyone!

Bakery-Style Jordan Marsh Blueberry Muffins
5 from 3 votes

Bakery-Style Jordan Marsh Blueberry Muffins

These fluffy and flavorful bakery-style muffins are a copycat of the famous Jordan Marsh Blueberry Muffins and have us totally bonkers for blueberries right now!

Course Breakfast, Dessert
Cuisine American
Keyword Jordan Marsh Blueberry Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 257 kcal
Author Jenn Laughlin – Peas and Crayons


  • ½ cup softened butter (113 grams)
  • 1 ¼ cups granulated sugar (250 grams)
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups all-purpose flour (240 grams)
  • ½ tsp salt
  • 2 tsp baking powder
  • ½ cup milk (2% or whole)
  • 2 cups fresh blueberries (washed and dried with a towel)
  • 2-3 tsp granulated sugar


  1. Preheat the oven to 375°F. Line a 12 cup standard muffin tin with cupcake liners.

  2. Measure out all ingredients. Whenever possible, I like to measure dry ingredients such as sugar and flour by weight in a small kitchen scale. If not using a scale, the spoon and sweet method for these ingredients is best as to not overmeasure the key ingredients.

  3. Using a stand mixer or electric hand mixer, cream the softened butter and 1+1/4 cups sugar until light and fluffy.

  4. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix until incorporated.

  5. Sift together the flour, salt and baking powder, (if you don't have a sifter or sieve, simply whisk with a metal whisk to break up any lumps) and add 1/3 the flour mixure to the butter mixture. Add 1/3 of the milk and continue to alternate until all milk and flour have been gently incorporated.

  6. Next crush 1/2 cup blueberries with a fork and fold into the batter. Fold in the remaining whole berries.

  7. Using a scoop or a 1/4 cup measuring cup, fill muffin lined cups with batter. They'll be practiacly to the top of each muffin cup. Divide and sprinkle the 2-3 teaspoons sugar over the tops of the muffins, and bake at 375°F for approx. 30 minutes or until the tops are golden and a toothpick inserted into the center of each muffin comes out batter-free.

  8. Carefully remove muffins from tin and cool at least 30 minutes on a cooling rack. Enjoy!

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Bakery-Style Jordan Marsh Blueberry Muffins
Amount Per Serving
Calories 257 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 48mg16%
Sodium 181mg8%
Potassium 133mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 309IU6%
Vitamin C 2mg2%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from NYT Cooking and based on the famous Jordan Marsh Department Store Blueberry Muffins.

Bakery-Style Jordan Marsh Blueberry Muffins

If you get a chance to try these copycat Jordan Marsh Blueberry Muffins, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

Bonkers for Blueberries?

Check out my round-up of 12 Sweet and Savory Blueberry Recipes featuring everything from salads (and my famous blueberry balsamic dressing) to scones!

Just writing about blueberries right now has me craving a heaping bowlful of blueberry baked oatmeal or a fluffy Almond Blueberry Scone!

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Recipe Rating


  • Rose

    5 stars
    I made this recipe and it is by far the Best Blueberry muffin recipe. I went ahead and zest some lemon into the batter and they were outstanding!

  • Kelly

    5 stars
    These are awesome! Love the crunch on top. 10/10 recommend

    • Woot woot!!! Thanks Kelly! I’m glad they were a hit!

  • Mia

    Hi, I have frozen blueberries from the store & from the farm this summer. I would like to use them

  • Jenna Weldon

    5 stars
    Best muffins ever!!!

    • I’m so glad you enjoyed them! I need to bake more STAT!

  • Phyll

    These muffins look delicious – however, My husband bought home a lot of blackberries, could I substitute? How about strawberries?

    • Thanks Phyll! We had wild blackberries growing in our yard this Spring and they are so delightful! You could probably replace the blueberries with them and use the same 2 cup measurement as the recipe calls for. For the step that calls for mashing 1/2 cup of blueberries into the batter, I’m not sure if the blackberries would end up turning the batter pink because of how juicy they are? I’d probably skip this the mashing on the first trial run if I was personally testing it out, just to be on the safe side. Let me know if you get a chance to experiment! We made blackberry syrup with our blackberries as well as a blackberry cobbler – so delicious!

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