These fluffy Jordan Marsh blueberry muffins are huge and soft and topped with a mouth-watering streusel, and are a healthier version of the recipe created by the famed Boston-based department store, Jordan Marsh.
The famous Jordan Marsh blueberry muffins that came out of the New England department store was well known for it's delicate crumb and sweet sugar streusel top.
My copycat recipe is the same, but also dairy-free, egg-free and vegan. The original recipe and my own includes a swirl of pulp into the batter for moisture, the same trick I had used in my cranberry orange muffins, and my chocolate chip muffins.
Why You’ll Love Them
They taste delicious. This blueberry muffin is soft and fluffy and bursting with blueberry flavor thanks to two special tricks adopted from the original Jordan Marsh baker's process.
It's an easy one-bowl recipe. Just add ingredients to a bowl, mix, and bake. The resulting muffins are soft and fluffy and filled with plump blueberry flavors thanks to a special trick by the Jordan Marsh department store chef who invented the muffin.
They’re dairy-free, gluten-free. These fluffy muffins are perfect for those following a dairy-free or plant-based diet thanks to the use of aquafaba or apple sauce instead of eggs and vegan butter instead of dairy.
What Are Jordan Marsh Blueberry Muffins?
Jordan Marsh blueberry muffins are fat, delicious blueberry muffins with a fluffy interior and a delicious crackle sugar top. The recipe was created by a chef at the department store - Jordan Marsh - which was based in Boston and filed for bankruptcy in the mid-1990s. I grew up in the suburbs of Boston and my father, who worked in financial district in Boston, and used to bring home these muffins all the time!
Flour - I tried this recipe with both all purpose and again with a gluten-free version with 1 to 1 gluten-free baking flour. They tasted the same!
Sugar - I used organic cane sugar. Many of my recipes last year used coconut palm sugar which is slightly healthier with more essential nutrients. However, this year I wanted to add to my blog more recipes that use the more typical ingredients you might find in your pantry, whether vegan or not. So I am using organic cane sugar, looking for brands that are organic, non-gmo and fair trade so workers who process this sugar are not exploited.
Butter - I used a vegan butter, brand Earth balance. It worked perfectly but if you are not vegan and can use regular butter, that will work too.
Aquafaba - This is what I used to replace the one egg in the original Jordan Marsh Blueberry Muffin recipe. It is the liquid from a can of chickpeas (or white beans). Three tablespoons can be used to replace one egg in any recipe. I used it straight out of the can, and at room temperature. If you prefer, 3 tablespoons of unsweetened apple sauce also work.
Blueberries - You should use fresh berries in this recipe.
Leaveners & flavors - Vanilla, baking powder, salt and milk.
Test Your Baking Powder & Baking Soda
The number one reason baking recipes fail is dud baking powder or even baking soda. To test them, pour ¼ teaspoon baking powder in a glass of water and ¼ teaspoon of baking soda in a glass of white vinegar. Both should create fizzy bubbles if they are fresh. If not, toss them and buy new versions.
Steps to Make
step 1: Preheat the oven at 400 F. This high temp is temporary. Toss some blueberries in flour, and crush a few with a fork.
step 2: Make the streusel first and freeze it while you make the muffin batter.
step 3: Make the muffin batter in one bowl.
step 4: Add the crushed blueberries into batter and swirl in gently, but don't mix thoroughly.
step 5: Toss the fresh blueberries in flour, and fold the berries into the batter.
step 6: Fill the cupcake wells, pack on the topping and put them in that hot oven.
step 7: Lower the oven to 350 F and bake for 20-25 minutes. The streusel will have dry and wet patches, and the edges of the muffin will be a brownish tinge.
Two important techniques the Jordan Marsh baker used:
- Add blueberry pulp to the batter to add moisture,
- Toss whole blueberries in flour before adding them to the batter in order to help the blueberries disperse evenly.
1. Use fresh blueberries and toss them in flour before putting them into the batter.
2. Make your streusel first and put it in the freezer while you make muffin batter.
3. For streusel, be sure your butter is chilled, not softened, not melted.
4. Fill your muffins to the top and then add your streusel. To be sure your muffin tops don't stick to the pan, be sure to grease the top of the pan.
5. Unsweetened apple sauce can be used instead of aquafaba as an egg replacer. Use the same amount.
Store the muffins in a sealed container for 24 hours at room temperature if you want. The tops begin to moisten however. So within a day, put them in the refrigerator for a week or longer frozen.
More Baked Muffins
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Jordan Marsh Blueberry Muffins
- 1 cup all purpose flour or 1 to 1 gluten-free baking flour.
- ¼ cup butter softened or room temperature
- ⅔ cups organic cane sugar
- 3 tablespoon aquafaba liquid in can of chickpeas; this replaces one egg. Or 3 tablespoon of unsweetened apple sauce
- 1 teaspoon vanilla extract
- pinch of salt
- 2 teaspoon baking powder
- ¼ cup milk
- ½ cups fresh blueberries whole
- 3-4 fresh blueberries crushed with fork
- ½ cup all purpose flour or 1 to 1 gluten-free baking flour.
- ½ cup organic cane sugar
- 3 tablespoon butter softened
- Preheat oven to 400 F. You will lower it when you put muffins in.
- Grease the top surface of the 6-well cupcake pan (so muffin tops don't stick). Then line the cupcake pan with paper liners.
- Crush the 3-4 fresh blueberries with a fork and set aside.
- Toss the ½ cup of fresh blueberries in flour and set aside.
Make Streusel Top
- Make the streusel top first and freeze while you make muffins
- To do this, use a fork to mix the flour, sugar and butter together into a crumbly mixture. Don't thoroughly cream it up. Instead, let chunks of flour and butter be visible.½ cup all purpose flour, ½ cup organic cane sugar, 3 tablespoon butter
- Put bowl in the freezer (or refrigerator for more than half hour) while you mix up muffins.
- In one large mixing bowl, cream butter and sugar until combined.¼ cup butter, ⅔ cups organic cane sugar
- Add the 3 tablespoon of aquafaba, mixing it into the batter while adding.3 tablespoon aquafaba
- Add vanilla.
- Sift in flour, salt, baking powder. Add the milk and vanilla.1 cup all purpose flour, pinch of salt, 2 teaspoon baking powder, ¼ cup milk, 1 teaspoon vanilla extract
- Mix this mixture until creamed together.
- Add crushed blueberries into batter and fold in but don't mix in thoroughly.3-4 fresh blueberries
- Fold floured blueberries into batter as well.½ cups fresh blueberries
- Fill each cupcake well with batter nearly to the top.
- Sprinkle and lightly pack on the streusel topping.
- Put muffins in the oven and lower heat to 350 F. Bake for 20-25 minutes.
- The muffins will be done when a tester comes out clean, and the streusel has both dry and wet patches, and the edges of the muffin will be a brownish tinge.
- Store the muffins in a sealed container for 24 hours at room temperature if you want. The tops begin to moisten however. So within a day, put them in the refrigerator for a week or longer frozen.
Hi! Wonderful recipe! I was wondering if the nutrition is based on the serving size of 6 muffins ?
Yes, per one muffin!