Recipe. You Won't Want to Miss This!

Without doubt the blueberry muffins from the iconic Jordan Marsh department store were the constant reference for the “best blueberry muffin recipe”… ever. While Jordan Marsh left us in the 1990s, this recipe remains an important part of their legacy, and is in the muffin world, perhaps as iconic as Jordan Marsh itself.

1/2 cup softened butter

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 cups unbleached all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

2 1/2 cups blueberries rinsed, any stems removed, and “dried,” fresh are preferred

1/4 cup sugar set aside for topping

Preheat oven to 375 F. Lightly grease muffin tin (12-cups); or line with muffin papers. It is recommended to lightly grease the muffin papers as well.

In a medium bowl, beat butter and sugar until combined.

Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

Beat in baking powder, salt, and vanilla.

Add flour alternating with milk, mixing gently between just to combine. Note: King Arthur does not recommend sifting the flour, however another version of the Jordan Marsh blueberry muffin recipe lists sifting flour, baking soda, and salt prior to mixing. I will be trying the King Arthur’s version.

Mash 1/2 cup of the blueberries with a fork and add to the batter. Mix gently. Fold in remaining 2 cups of blueberries.

Scoop 1/4 cupful (a muffin scoop works well) into the prepared tin. Sprinkle extra sugar to your taste over top of the muffins. This results in a slightly sweeter, crunchy muffin top. (Yummy!)

Bake for 30 minutes, or until golden brown on top and a toothpick inserted into the middle of the muffin comes up clean.

Loosen the muffin edges from muffin tin, cool for about 5 minutes, and then transfer to a rack to cool.

It is recommended to store muffins uncovered for the second day… if any are leftover.