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!
If you follow me on Instagram you’ve probably noticed I’ve been making enough blueberry muffins to turn me blue.
They’re so fresh fluffy and have the perfect kiss of sweetness with blueberry flavor bursting in every bite. Love them so!
Reader REVIEWS
★★★★★ “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!” – Rose
★★★★★ “These are awesome! Love the crunch on top. 10/10 recommend” – Kelly
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.
SO. MUCH. YES.
Ingredients Needed
- butter
- granulated sugar
- eggs
- vanilla extract
- all-purpose flour
- salt
- baking powder
- milk or buttermilk
- fresh blueberries
Hello simplest ingredient list ever! All you’ll need are some pantry staples, milk or buttermilk, and two cups of fresh blueberries!
I like to save the ultra large blueberries for snacking and use the smaller ones in my muffins and yogurt bowls.
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
Ingredients
- 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
Instructions
- Preheat the oven to 375°F. Line a 12 cup standard muffin tin with cupcake liners.
- 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.
- Using a stand mixer or electric hand mixer, cream the softened butter and 1+1/4 cups sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix until incorporated.
- 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.
- Next crush 1/2 cup blueberries with a fork and fold into the batter. Fold in the remaining whole berries.
- 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.
- Carefully remove muffins from tin and cool at least 30 minutes on a cooling rack. Enjoy!
Notes
Nutrition
Recipe adapted from NYT Cooking and based on the famous Jordan Marsh Department Store Blueberry Muffins.
Bonkers for Blueberries?
Check out my round-up of 12 Sweet and Savory Blueberry Recipes featuring delicious salads, scones, the most baller blueberry baked oatmeal, and so. much. more.
I always stock up on blueberries when they’re in season and love adding them to dishes for a healthy burst of nutrients. They’re such a fabulous source of fiber, vitamins, and antioxidants and just plain delicious too!
More Marvelous Muffin Recipes
- NEW! Pumpkin Spice Banana Nut Muffins
- TRENDING: Banana Nut Muffins with Pecan Streusel
- Bakery Style Strawberry Muffins via Ellen and Aimee
- Double Chocolate Banana 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!
Questions & Reviews
These muffins were exactly what I was looking for! I forgot to add lemon zest, which I usually do, because it really brings out the flavor in muffins. I used the insides
of a small vanilla bean and 1/2 tsp of vanilla extract. I only used a cup of farmers market blueberries, because that’s all I had. But I didn’t crush them, just left them whole and these muffins were fantastic! I love the crunch on top from the sugar (I used 1 tbsp instead of 2-3 tbsp). They taste like something you would buy from a bakery! So good!!!
So so glad you enjoyed them, Sue! Thank you! I need to start keeping vanilla bean pods on hand in addition to the extract. Hoping it goes on sale soon so I can stock up! xoxo
I tried making these with almond flour and it was a disaster. My young son is gluten free, and tips?
Hi Kelly! Almond flour alone will not be texturally correct for fluffy muffins such as these. My GF neighbor swears by Bob’s Red Mill cup for cup GF all purpose flour blend but I would have to test it out myself to know how it behaves in this recipe and if any moisture adjustments need to be made. My friend over at Cupcakes and Kale Chips has an entirely gluten-free blog if you’d like to check out some of her gluten-free muffin recipes for your son. Hope this helps! I will work on testing some gluten-free baked goods soon as two of my friends are GF. xoxo
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!
These are awesome! Love the crunch on top. 10/10 recommend
Woot woot!!! Thanks Kelly! I’m glad they were a hit!
Hi, I have frozen blueberries from the store & from the farm this summer. I would like to use them
Best muffins ever!!!
I’m so glad you enjoyed them! I need to bake more STAT!
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!
This is my go-to recipe for blueberry muffins! It is the BEST! I have used the batter as a base to try a few variations- chocolate chip, raspberry lemon, and strawberry. We haven’t tried blackberry yet though! The strawberry works pretty well, just cut them into small pieces. When I added raspberries I mashed them up and strained the seeds out. I think this made the batter too thin because the muffins were a bit flat. Next time I will just add whole raspberries in. I think that’s how I would try the blackberries your husband brought home!