One of my fondest childhood memories is visiting the bakery at the Jordan Marsh department store to get their legendary blueberry muffins. Jordan Marsh blueberry muffins were DELICIOUS… their oversize tops crusted with sugar and insides teeming with plump juicy blueberries all packed into a bakery box tied with string that dispensed out of cones suspended over the counter…I couldn’t wait to get home and break in to the box! The Jordan Marsh bakery department was right across from the lingerie department, which in hindsight was maybe not the best marketing choice, but I promise these muffins are worth every single calorie!

Anyway, imagine my delight to acquire the Jordan Marsh Blueberry Muffin recipe! I have no idea if it is authentic, but these taste as good as I remember. The key is the sugar crusted on the top - they used a ton of it - I use a bit less, but I use large sparkling sugar crystals to get the same crunchy sweetness.

I just made a variation on this recipe of Lemon-Blueberry Muffins and they were yummy too! The subtle addition of lemon rind and juice lightens and brightens the flavors for a nice summery alternative.

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Jordan Marsh Blueberry Muffins

makes 18 normal sized muffins or 10 oversize muffins

Ingredients

1/4 lb butter

1 1/4 cup sugar

2 eggs

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 1/2 tsp vanilla extract

2 1/2 cups fresh (or frozen) blueberries

large crystal sparkling baking sugar

Directions

Preheat oven to 375’F

In the bowl of a mixer, cream together butter and sugar. Add eggs and mix thoroughly. Sift together flour, baking powder and salt and add alternating with liquids. Fold in blueberries. Portion batter into 18 muffin cups lined with cupcake papers (this is important - the muffins are tender and sticky and won’t come out of the pan in one piece easily without paper liners!). Sprinkle tops with large crystal sugar (regular sugar will work too, but the large crystals are prettier and crunchier!). Bake 30-35 minutes.

Pro tip: I use an ice cream scoop with a sweep sprayed with a non-stick spray like Pam to portion the batter - it is an easy and fast way to get uniform size muffins so they bake evenly.

Blueberry-Lemon Muffin Variation

For the lemon variation experiment, I added the grated rind of one lemon to the flour mixture and substituted the juice of one lemon for part of the milk. This curdles the milk - essentially creating buttermilk with a lemony flavor. If you want them sweeter, more lemony, and even more decadent, I’d drizzle a lemon icing on the tops once they are out of the oven. You can make lemon icing by adding lemon juice to powdered sugar until it is the consistency of a glaze, at that point though, you might as well call it a cupcake! :)

Enjoy!

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