Mike’s mom grew up in Boston, and she was lucky enough to have the actual Jordan Marsh Muffins from the Jordan Marsh department store when she was younger. A department store with an awesome restaurant and bakery is a concept that is completely foreign to most of our generation, but for our parents and grandparents this was commonplace. My dad still talks about amazing baked goods from the local department store in Rochester that closed years ago. For someone who likes food as much as I do, it makes me a little sad this isn’t a tradition that will be passed on, at least with the places from our parents childhood.
If you’re constantly disappointed with dry, dense muffins that are barely worth eating a few hours after they’re made, then you need this recipe in your life. These ultra cakey, buttery muffins have an incredible crunch from “a fist full of sugar”, are bursting with blueberry flavor that will not disappoint.
Jordan Marsh Blueberry MuffinsAdapted, slightly from John Pupek via WCVB Makes 6 jumbo muffins or 12 standard muffins I used a 50/50 mix of bread and pastry flour; if you don’t have bread and pastry-flour all-purpose flour can be substituted. If you watch the video on WCVB, the Jordan Marsh Muffins were made with the Jumbo pans, and were wrapper-less. For ease of removal, I’ll probably use wrappers in the future. 1/2 cup (1 stick) butter, softened 1 cup sugar 2 eggs 2 cups flour (unsifted, blend of bread and pastry) 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1 teaspoon vanilla 2 1/2 cups blueberries Sugar for tops
Preheat oven to 375 degrees. Butter, spray or line muffin tins with liners; whatever method you use, be sure to grease the top surface of the pans as well so the muffin tops won’t stick.
On medium speed, cream butter with sugar until fluffy. Add eggs one at a time, mixing well after each addition, and scraping down the bowl as needed.
Sift dry ingredients together. Combine milk and vanilla.
Beating at low speed, add dry ingredients to egg/butter mixture in three additions, alternating with milk and ending with flour, scraping bowl down as needed.
Mash 1/2 cup of berries and stir into mixture by hand. Add the rest of the berries whole and stir by hand. Divide batter evenly between prepared pan(s). Pile mixture high in each muffin cup, and sprinkle the sugar over tops, about 2 teaspoons per jumbo muffin, or one teaspoon per small muffin.
Fill muffin cups and bake until toothpick inserted into center comes out clean; for jumbo muffins bake 30 minutes, for standard size muffins bake 20-25 minutes.
Cool in pans for 5 minutes if using liners or 15 minutes if not. Remove muffins from pan and move to wire rack to cool completely. Serve warm or room temperature; store any leftover muffins in airtight container.