Jordan Marsh blueberry muffins were enjoyed for decades by patrons of the famed New England-based department store. My TikTok-viral muffins are lighter and healthier and ready in 30 minutes and mimic the classic with a pillowy bakery muffin top, soft fresh blueberries, and a mouth-watering streusel.
These famous Jordan Marsh blueberry muffins are soft as a cloud, dotted with fresh blueberries and marbled with blueberry pulp. I topped mine with a sweet streusel crumb, a departure from the classic muffin sold by the New England department store, also known as Jordan's furniture store.
Another twist in my recipe is that, like my cranberry orange muffins, and my chocolate chip muffins, my pumpkin muffins and even my baked apple cider donuts, these blueberry muffins are eggless and dairy free. I use applesauce instead of eggs, an effective replacement because apple sauce is high in pectin for structure, and lightens this classic muffins, known also as a Ritz Carlton blueberry specialty.
Why You’ll Love Them
Soft & bursting with blueberries. This blueberry muffin is dotted with whole fresh blueberries thanks to two special tricks used by Jordan Marsh's original muffin baker.
Made easily in one bowl. You'll need a small bowl to squash blueberries into a pulp and another small bowl to mix up the streusel, but the batter is all mixed in one bowl. My recipe is small batch, making 6 fat muffins, but can easily be doubled.
Dairy-free, gluten-free. Everyone can enjoy these muffins. The classic uses eggs, and this eggless muffin recipe uses applesauce instead. Dairy free butter is easy to find and use gluten free baking flour for our gluten free friends.
Flour - This recipe works well with both all purpose flour and 1 to 1 gluten-free baking flour.
Sugar - I used organic cane sugar but any cane sugar works. The reason I use organic cane sugar is that it tastes better (try it and see!), and its non-gmo and fair trade so workers who process this sugar are not exploited.
Butter - I used a vegan butter called Earth balance to make it dairy free, but regular works exactly the same in both the muffin and the streusel.
Applesauce - Use unsweetened, and choose a brand that has only apples in the ingredients. You don't want added sugar, additives or other strange ingredients. This replaces the egg in the classic recipe.
Blueberries - You should use fresh blueberries berries in this recipe as frozen will create too much moisture. Wild blueberries are also perfect.
Leaveners & flavors - Vanilla, baking powder, salt and milk.
See the recipe card for full information on ingredients and quantities.
Applesauce. You can use a regular egg if your muffins don't have to be eggless.
Flour. You can use gluten free baking flour.
Vanilla. I'm told the original Jordan Marsh muffin recipe used anise extract instead of vanilla.
Step by Step Instructions
Here are the general steps to make this recipe. Find the detailed measurements in the recipe card at the bottom of the post.
step 1: The butter for the streusel should be chilled, but all other ingredients should be at room temperature. Preheat the oven at 400 F. This high temperature is temporary. Rub the top of the muffin pan with butter or baking spray; line pan with paper muffin liners. Toss some blueberries in flour, and crush a portion with a fork.
step 2: Make the streusel first and freeze it while you make the muffin batter.
step 3: Cream the sugar and butter, add liquids, add dry ingredients through a fine mesh strainer and stir up muffin batter until just combined.
step 4: Add the crushed blueberries into batter and swirl in gently, but don't mix thoroughly.
step 5: Toss the remaining fresh blueberries in flour and fold the berries into the batter.
step 6: Fill the cupcake wells just under to top edge, 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 have a brownish toasted tinge.
1. Be sure all ingredients except the butter for the streusel are at room temperature to start.
2. Don't miss the step to coat fresh blueberries in flour before putting them into the batter. This prevents them from sinking to the bottom of the muffin.
3. Don't mix the batter too long or gluten will be released and the texture will be rubbery.
Tips from the classic Jordan Marsh Department Store Baker:
- 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.
Room temperature & refrigerated. Store the muffins in a sealed container for 24 hours at room temperature or in the refrigerator for up to 5 days.
Freeze. The batter cannot be made ahead and frozen, but the baked muffins freeze well.
My father worked in the financial district of downtown Boston and frequently brought home these fat, delicious blueberry muffins made famous by the store's baker, John Pupek. The chain, founded in the mid 1800s, filed for bankruptcy in the mid-1990s but the memory of these muffins lives on for many of us New Englanders.
In general, Jordan Marsh blueberry muffins range between 250 and 350 calories. Adding a crumble top can move it toward the higher end.
Jordan Marsh blueberry muffins recipe requires fresh blueberries because frozen berries will increase the fluid level in an unmeasurable manner and thus make the muffins soggy.
Over mixing is the primary reason muffins become tough. That's because the agitation warms the batter and causes gluten to be released which makes the texture rubbery.
More Healthy Baked Goods
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Jordan Marsh Blueberry Muffins
- Measuring cups & spoons
- mixing bowls, large and small
- fine mesh strainer or sifter
- muffin pan, muffin pan liners
- Hand mixer or stand mixer
- Cooling rack
- ½ cup all purpose flour
- ½ cup cane sugar
- 3 tablespoon butter chilled but not rock hard
- Preheat oven to 400 F. You will lower it when you put muffins in.
- The butter for the streusel should be chilled, but all other ingredients should be at room temperature.
- 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 ¼ cup of 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 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, ½ cups cane sugar
- Add the 3 tablespoon of applesauce, mixing it into the batter while adding.3 tablespoon applesauce
- Add vanilla.
- Sift in flour, salt, baking powder. Add the milk and vanilla.1 cup all purpose flour, pinch of salt, 1 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.¼ cup fresh blueberries
- Fold floured blueberries into batter as well.½ cup fresh blueberries
- Fill each cupcake well with batter nearly to the top. Add two whole blueberries on the top of each muffin.
- 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.
- Room temperature & refrigerated. Store the muffins in a sealed container for 24 hours at room temperature or in the refrigerator for up to 5 days. Freeze. The batter cannot be made ahead and frozen, but the baked muffins freeze well.