The Famous Jordan Marsh Blueberry Muffins

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This blueberry muffin brings back many memories of going to the Oakmont Restaurant in the Jordan Marsh store at the Colonial Plaza in Orlando. After a fun day of shopping with my mom and sister, especially during the holiday season, we would have lunch at Jordan Marsh.  It was always a lovely experience.  One thing we would always order were their delicious blueberry muffins.  This recipe is a clone of the original, which I have adapted by using gluten-free flour and Truvia Baking Blend, now called Cane Sugar Blend sugar.  Sadly, in October of 1991, Jordan Marsh closed forever.    But the blueberry muffin lives on!!

The Famous Jordan Marsh Blueberry Muffins

Ingredients:
  • 8 tablespoons butter
  • 1 cup sugar (1/2 cup Truvia Cane Sugar Blend)
  • 2 large eggs
  • 2 teaspoons baking powder 
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (I used King Arthur’s gluten-free flour.)
  • 1/2 cup milk (I used almond milk.)
  • 2-1/2 cups blueberries, fresh preferred
  • 1/4 cup sugar, for topping (I sprinkled a bit of Truvia Cane Sugar Blend on the top of each muffin.)
Instructions:
  1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
  2. In a medium-sized bowl, beat together the butter and sugar until well combined.
  3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
  4. Beat in the baking powder, salt, and vanilla.
  5. Add the flour alternately with the milk, beating gently just to combine, scrape the bottom and sides of the bowl.
  6. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
  7. Scoop the batter by heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here.
  8. Sprinkle about 1 teaspoon granulated sugar on top each muffin, if desired. It’s traditional, so go for it!
  9. Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
  10. Remove the muffins from the oven, loosen their edges from the pan, and after about five minutes transfer them to a rack to cool.


The blueberry muffins are just heavenly! I was able to make 15 muffins, so I put over half of them in the freezer. I hope you will try The Famous Jordan Marsh Blueberry Muffins. Enjoy!!

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