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.
½cupfresh blueberrieswhole berries, plus extra for topping
¼cupfresh blueberriescrushed with fork
Streusel
½cupall purpose flour
½cupcane sugar
3tablespoonbutterchilled but not rock hard
Instructions
Prep
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.
Make 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.
Storage
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.
Video
Notes
Be sure all ingredients except the butter for the streusel are at room temperature to start.Be sure to measure your flour carefully. If you don't have a scale, then carefully fluff the flour in the bag with a fork, then spoon it into a measuring cup and level it off with a knife. Mis-measuring flour is the number one reason for baking fails.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.