Jordan Marsh Blueberry Muffins

 

    

One of my little boys absolutely loves blueberries and recently asked me to make blueberry muffins. I meant to do it right away, but a week or so passed and I kept forgetting to buy baking powder. Thankfully, he didn't let me forget for long—he kept reminding me every chance he got.

When I finally had everything I needed, I went searching for a good recipe and came across the “Jordan Marsh Blueberry Muffins.” I had no idea who or what Jordan Marsh was, so I did a little digging. Turns out, it was a beloved New England department store chain, founded in 1841 by Benjamin L. Marsh and Eben Dyer Jordan. The store operated until the late 1990s and was especially known for its Boston location, festive holiday displays, and—of course—its famous blueberry muffins.

I wish I’d had the chance to visit Jordan Marsh back in the day. Reading about it got me thinking about all the iconic department stores that have disappeared over the years. According to Google, stores like F.W. Woolworth, Marshall Field’s, Gimbels, Hecht’s, Lord & Taylor, Bon-Ton, Mervyn’s, Hudson’s, Montgomery Ward, Lazarus, Filene’s, and Rich’s were once major fixtures in American shopping. I remember visiting a Marshall Field’s in Chicago once, and we used to have a Montgomery Ward right here in Springfield.

I ended up using the King Arthur version of the Jordan Marsh Blueberry Muffin recipe, though it looks like there are quite a few variations out there. The muffins turned out absolutely delicious—I’d definitely make them again. Next time, I might mash the blueberries a bit more. My son gave them a solid thumbs-up: he ate two and immediately asked for a third! Even the baby enjoyed them. I froze the extras, and we’ve been enjoying them every weekend. It's probably time to bake another batch!

Jordan Marsh Blueberry Muffin Recipe

Morning Glory Muffins

Morning Glory Muffins

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups grated carrot (I lightly steamed mine for 1 minute in the microwave to remove some of the "raw" flavor)

3/4 cup crushed pineapple
1/2 cup grated apple
1/2 cup sweetened flaked coconut, toasted
1/2 cup finely chopped pecans, toasted
1/4 cup raisins
2/3 cup quick oats

Heat oven to 350 degrees F.  Grease or line muffins cups with paper liners.  You can make 24 smaller muffins or 12 big muffins.

In a medium bowl, sift together flour, baking soda, baking powder and salt.  In a large mixing bowl, whisk together eggs, brown sugar, oil vanilla and cinnamon until well combined.  Stir in carrot, pineapple, apple, coconut, pecans, raisins and oats until combined.  Stir in dry ingredients until just combined.

Divide batter into muffin pans.  Bake 20-25 minutes or until light golden brown, and a toothpick inserted into muffin cups out with moist crumbs attached.

Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 1 dozen big muffins or 24 regular sized muffins

Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2/3 cup granulated sugar
1/3 cup oil (I used olive)
1 large egg
1 teaspoon vanilla extract
3/4 cup plain Greek yogurt
1 cup blueberries

Heat oven to 350 degrees F.  Grease and flour a 12 cup muffin pan.

In a medium bowl, sift together flour, baking soda and salt.  In a large mixing bowl, whisk together sugar, oil, egg and vanilla until well combined.  Whisk in yogurt until combined.  Stir in dry ingredients until just combined. 

Divide half of the batter into muffin cups.  Top with blueberries.  Cover the blueberries with the remaining batter.  Bake 15-18 minutes, or until light golden brown on top.  Cool for a few minutes before transferring muffins to a wire rack.

Makes 12 muffins

Secretly Healthy Chocolate Zucchini Muffins

Secretly Healthy Chocolate Zucchini Muffins
 
Ingredients:

• 2 cups all purpose flour
• 1/4 cup unsweetened dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon melted unsalted butter
• 1/3 cup brown sugar
• 1 cup unsweetened applesauce
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups shredded zucchini (peeled)
• 1/3 cup chocolate chips plus additional for topping

Instructions:
Heat oven to 350 degrees F.  Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.  In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar, applesauce, honey, vanilla and egg until well combined.  Reduce mixer speed to low and beat in zucchini until combined.  Beat in flour mixture until just combined.  Stir in chocolate chips until combined.

Divide batter into muffin cups.  Sprinkle additional chocolate chips on top.  Bake 15-20 minutes or until well risen and a toothpick inserted into muffin comes out with moist crumbs attached.  Cool on a wire rack.

Makes 1 dozen muffins

Light Blueberry Lemon Poppy Seed Muffins

Light Blueberry Lemon Poppy Seed Muffins
Ingredients:

• 1 1/2 cups all purpose flour 
• 1/2 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/8 teaspoon salt 
• 6 tablespoons coconut oil (in melted form)
• 1/2 cup granulated sugar 
• 1 lemon zested, juiced 
• 1/2 teaspoon vanilla extract 
• 2 large eggs 
• 1/4 cup water 
• 1/2 cup light sour cream 
• 1 tablespoon poppy seeds 
• 1 cup fresh blueberries 

Instructions:
Heat oven to 350 degrees F.  Line a muffin pan with liners or spray with cooking spray.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  In a large mixing bowl, whisk together oil, sugar, lemon zest, lemon juice and vanilla until well combined.  Whisk in eggs, water, sour cream and poppy seeds until well combined.  Whisk in flour mixture until just combined.  Fold in blueberries until just combined.

Divide batter into muffin cups.  Sprinkle with extra sugar, if desired.  For regular sized muffins, bake about 16-18 minutes, or until well risen and light golden brown.  For Texas-sized muffins, bake about 25-30 minutes or until well risen and light golden brown.  Cool 5-10 minutes before transferring to wire racks to cool.

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

• 2 1/4 cups cake flour 
• 1 1/2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1 large mashed banana 
• 1/2 cup milk 
• 1/4 cup melted coconut oil 
• 1 large egg 
• 1/2 cup granulated sugar 
• 1 teaspoon vanilla extract 
• 1 1/2 cups blueberries

Streusel

• 1/4 cup cold unsalted butter 
• 1/2 cup cake flour
• 1/3 cup brown sugar

Instructions:
Heat oven to 350 degrees F.  Line 12 muffin cups with paper liners.

In a medium mixing bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, whisk together mashed banana, milk, oil, egg, sugar and vanilla until well combined.  Gradually fold in flour mixture until barely combined.  Fold in berries until just combined.  Divide batter into muffin cups.

To make the streusel, in a medium bowl, using fingertips or a pastry blender, blend together butter, flour and brown sugar until combined and mealy.  Sprinkle streusel on top of muffin batter.  Bake 20-25 minutes or until well risen and golden brown.  Cool 5 minutes before transferring to wire racks to cool.

Makes 1 dozen muffins

Skinny Blueberry Muffins

 Skinny Blueberry Muffins

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 cup almond meal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/4 cups plain yogurt
1/3 cup whisked egg whites
1 tablespoon oil of choice (I used olive)
2/3 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cup blueberries (divided use)
1 tablespoon cinnamon-sugar, optional

Instructions:
Heat oven to 400 degrees F.  Spray a 12 cup muffin pan with cooking spray or line with paper liners.

In a medium bowl, sift together flour, whole wheat flour, almond meal, baking powder, baking soda, cinnamon and salt.  In a large mixing bowl, whisk together yogurt, egg whites, oil, brown sugar and vanilla until combined.  Stir in flour mixture until almost combined. Fold in 1 cup blueberries until just combined.

Divide batter into muffin cups; top with additional blueberries.  Sprinkle with cinnamon-sugar, if desired.  Bake 15-20 minutes, or until well risen, and light golden brown.  Cool 5 minutes before transferring to wire racks to cool.

Makes 12 muffins

Double Chocolate Chip Muffins

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Peach Blueberry Streusel Muffins

Chocolate Strawberry Nutella Muffins

Chocolate Strawberry Nutella Muffins

Ingredients:
2 cups all purpose flour (225 grams)
1/4 cup unsweetened cocoa powder
2 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 cups buttermilk
4 tablespoons unsalted butter, melted
2 large eggs

Strawberry Filling1/2 cup coarsely chopped fresh strawberry
2 tablespoons granulated sugar
1 tablespoon water
1 teaspoon cornstarch

12 teaspoons Nutella

Directions:
Heat oven to 350 degrees F.  Line 12 muffin cups with paper liners.

In a medium bowl, sift together flour, cocoa powder, baking powder and salt; whisk in sugar until combined.  In a large mixing bowl, whisk together buttermilk, butter and eggs until well combined.  Whisk in dry ingredients until just combined. 

To make the strawberry filling, stir together strawberries and sugar in a small saucepan over medium heat; bring to a boil, mashing and stirring strawberries.  Stir together water and cornstarch in a small bowl until combined.  Stir into strawberry mixture; bring to a boil.  Cook and stir mixture for 4-5 minutes or until thickened.  Divide chocolate muffin batter into cups.  Place a spoonful of strawberry mixture and a spoonful of Nutella mixture into the center of each muffin; lightly swirl with a toothpick.  Bake 14-16 minutes or until well risen and cake springs back when lightly touched in the center.  Transfer to a wire rack.

Makes 12 muffins

*Notes: I chilled my strawberry filling in the freezer for a while to cool it down to room temperature.  I also rested the muffin batter for about 30 minutes in the refrigerator while I cleaned up the kitchen.

Wild Blueberry Cheesecake Muffins

 







Wild Blueberry Cheesecake Muffins

1 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar + 3 tablespoons, divided use
6 tablespoons unsalted butter, melted
2 large eggs, divided use
1/2 cup sour cream
1/4 cup water
1 teaspoon vanilla extract
1 cup wild blueberries
1/3 cup cream cheese, softened

Streusel
1/3 cup unbleached all purpose flour
3 tablespoons brown sugar
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small pieces

Heat oven to 400 degrees F.  Line 12 muffin cups with liners.

In a medium bowl, sift together flour, baking powder and salt; whisk in 3/4 cup granulated sugar until combined.  In a separate large bowl, whisk together melted butter, 1 egg, sour cream, water and vanilla until combined.  Gently stir flour mixture into egg mixture until almost incorporated.  Stir in blueberries until just combined.  Place batter into muffin cups, making little wells in the centers (this is where the cheesecake filing will go).
In a medium bowl, whisk together additional 3 tablespoons sugar, 1 egg, and cream cheese until well combined.  Place a spoonful of cheesecake mixture into the center of each muffin cup (you will have leftover filling).

To make the streusel, whisk together flour, brown sugar, granulated sugar and cinnamon.  Knead in butter, using fingers, until well incorporated, and small clumps form.  Sprinkle streusel over muffin batter.  Bake 30-35 minutes, or until well risen and golden brown.  Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 12 muffins

Banana Peanut Butter Cap'n Crunch Muffins

Banana Peanut Butter Cap'n Crunch Muffins

1/2 cup chunky peanut butter
3 tablespoons unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large ripe bananas, mashed
2 large eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup milk
1 1/2 cups finely ground Cap'n Crunch cereal
3/4 cup coarsely chopped milk or semi-sweet chocolate

Heat oven to 350 degrees F.  Coat 2 (12 cup) muffin tins with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter, brown sugar and sugar until creamy - about 1 minute.  Beat in banana and eggs until combined - about 1 minute.  Reduce mixer speed to low and beat in baking powder, baking soda and salt until well combined.  Beat in flour, milk, and Cap'n Crunch until just combined.  Stir in chocolate until combined.
Divide batter into muffin cups.  Bake 16-18 minutes or until well risen, golden brown, and a toothpick inserted into muffin comes out with moist crumbs attached.  Cool on a wire rack.

Makes 2 dozen muffins

Chocolate Chip Muffins

Chocolate Chip Muffins

2 large eggs
2/3 cup sour cream
1/3 cup vegetable oil
3/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all purpose flour
3/4 cup semi-sweet chocolate chips

Heat oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large mixing bowl, whisk together eggs, sour cream and oil until really well combined. Whisk in sugar, baking powder, baking soda, salt and vanilla until well combined. Stir in flour and chocolate chips until just combined.

Divide batter into muffin cups using a cookie scoop. Bake 20-25 minutes or until golden brown and well risen.

Makes 12 big muffins

Southern Peaches ‘n Cream Praline Muffins

Southern Peaches ‘n Cream Praline Muffins

1/2 cup finely chopped pecans
1/3 cup old fashioned oats
1/4 cup + 2 cups all purpose flour, divided use
1/4 cup packed brown sugar
3 tablespoons cold unsalted butter, cut into small pieces
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
3/4 cup buttermilk
1/3 cup oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 cups coarsely chopped peaches

Heat oven to 350 degrees F. Line a 12-cup Texas-sized muffin pan with paper liners.

In a medium bowl, stir together pecans, oats, 1/4 cup flour and brown sugar until well combined; knead in butter using your fingertips or a fork, until well incorporated and mixture starts to clump together.

In a medium mixing bowl, sift together remaining 2 cups flour, baking powder and salt. In a large mixing bowl, whisk together eggs, granulated sugar, buttermilk, oil, vanilla and cinnamon until well combined. Gently stir flour mixture into egg mixture until just combined; stir in peaches.

Divide muffin batter into cups; evenly sprinkle pecan-oat mixture on top. Bake 20 minutes or until well risen, golden brown, and a toothpick inserted into muffin comes out with moist crumbs attached. Cool 5 minutes before transferring muffins to a wire rack to cool.

Makes 12 big muffins

Meyer Lemon-Blueberry Muffins

Meyer Lemon-Blueberry Muffins

2 tablespoons flax seed, toasted
2 large egg whites + 1 large egg
1/3 cup packed brown sugar
1/4 cup oil
1/4 cup Meyer Lemon juice
1 tablespoon honey
1 teaspoon finely grated Meyer Lemon zest
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 3/4 cups all purpose flour
1 1/2 cups blueberries

Heat oven to 350 degrees F. Coat a 12-cup muffin pan with cooking spray.

Grind flax seed until finely ground.

In a large mixing bowl, whisk together ground flax, egg whites, egg, brown sugar, oil, lemon juice, honey, lemon zest, vanilla, baking powder, baking soda and salt until well combined. Whisk in milk and flour until just combined; stir in blueberries until combined.

Divide batter into muffins cups. Sprinkle with about 2 tablespoons raw sugar, if desired. Bake 16-18 minutes or until golden brown and well risen. Cool 10 minutes before transferring muffins to wire racks to cool.

Makes 12 muffins