The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 29, 2009
Anyone who grew up in Boston remembers Jordan Marsh and the bakery down stairs!! I have this recipe, I also have a son with milk allergies, so I make these with almond milk and I sprinkle Wilton's large granule sugar on top before baking!! They are the best ever, especially when using a jumbo muffin pan!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 24, 2009
My mom has had this same recipe for at least 35 years. I made these today and they are fantastic! I used butter instead of shortening, and 2 cups of frozen, but freshly picked, blueberries. Jordan Marsh, for those who are wondering, was a popular department store in New England. They had a bakery, and a restaurant, and were famous for their muffins!
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Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 7, 2009
I thought this was one of the best ever blueberry muffin recipes that I have made, even with my modifications. I did not have white gran. sugar so I used 1-1/2 cups confectioners sugar instead. Since I had to use more of that I also increased the amount of milk by 1/4 cup. I have never had an original Jordan Marsh muffin but these were great! They are also great as banana blueberry muffins too. Just use half the blueberries and add 2 mashed bananas. Delicious
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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 19, 2009
I grew up with Jordan Marsh blueberry muffins. What a treat they were. Unfortunately, this recipe does not even come close to the originals.
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Cooking Level: Expert

Living In: Marblehead, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 17, 2009
We had a Jordan's cafe in our home town store and loved the muffins. I made them and my hubby loved them. "I am not a muffin lover; but, these were moist and loaded with the berries. I'll give them a 10
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 13, 2009
I don't know about Jordan Marsh but these are pretty good. Used real butter. I got 18 standard muffins (mybe my tins are smaller).
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Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 8, 2009
We loved these! A good equal to Costco ones. I, too, used butter. My muffin tin was a little on the small side so actually had more than 12. Will probably purchase an oversized one and that should be perfect. Will definitely make again. I also do not know what a "Jordan Marsh" muffin is, but assume it is a local thing.
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Cooking Level: Expert

Home Town: Mount Carmel, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 1, 2009
Wow! I made these tonight to have for breakfast this week. They're wonderful! I have no experience with a Jordan Marsh muffin, so I'm just judging them on their own merit. I used butter like several other people, and I also sprinkled cinnamon & sugar on top. Other than adjusting the oven temperature to compensate for my oven cooking to hot, I followed the recipe as written. The muffins turned out great! They are very dense, but also very tender. I will definately make this my go-to muffin recipe. Thanks for posting it!
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Cooking Level: Expert

Home Town: Gordon, Georgia, USA
Living In: Jeffersonville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 27, 2009
I received the email with this recipe highlighted. Since Jordan Marsh was such a local presence, I was excited and made the recipe immediately. They were great. Followed the instructions to the letter and had the most wonderful breakfast. Thanks Anne E.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 26, 2009
My "gut" said not to bake at 450 for 5 minutes, and I should of listened to it. These *started* to burn on me at 17 minutes so I took them out. Maybe my oven was hotter... IDK. They were done in the middle thankfully. Also, I made these because someone gave me a homemade blueberry muffin they made, and I wanted to make some to take into work and because blueberries are in season, and wonderful right now. These were definitely inferior to the one given to me. I will keep looking for a better recipe.
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Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 24, 2009
I made these muffins "TWICE" and both times they didnt come out the way I'd hope they would. They have an OK taste (somewhat). It may have just been me that messed them up but I followed the recipe as instructed and still they didnt seem good enough. I may try it again just because when I make something and I'm not happy with it I contiue until I get it right. Thanks anyways!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 22, 2009
These were yummy. I used butter instead of shortening. Will make again!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
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Reviewed: Aug. 21, 2009
These are a good, easy-to-make, light muffin. I used butter instead of shortening and a full pint of blueberries. My batter was nice and fluffy. I baked at 450 for 5 minutes, and then an additional 25 minutes at 375.
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
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Reviewed: Aug. 19, 2009
Wonderful muffin! I followed the recipe exactly, no changes. The tops domed beautifully but they did not spread out over the top of the muffin pan so it was easy to get them out to cool. It's also a very easy recipe and both my small boys were able to help, always a plus :) We'll definitely make these again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 16, 2009
These muffins are tender, moist and full of blueberries. I'd compare them very favorably to a bakery muffin, quite sweet and with a cake-like texture. Some homemade muffins have a coarse crumb that doesn't keep very well and is best when still warm. These actually seem better when completely cool and keep ok for a day or so. I used butter instead of shortening as the recipe author suggests and didn't measure the berries, just added until it looked about right. The batter was quite stiff, I had to spoon mounds into my cupcake tin filled with foil liners and it came up above the rim of the cups quite a bit. I was worried that the batter would run over, but I think the stiff batter and the 5 minutes at 450 and then turning the temperature down to 375 for the rest of the cooking sets up the tops so they stay put. They didn't dome up really high, but they weren't flat or sunken. Definitely my new blueberry muffin recipe. And if you were wondering about the name, Jordan Marsh was a department store in New England that sold blueberry muffins with a sugar topping.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 12, 2009
my husband and i loved these muffins they were perfect for breakast and did not last very long..i followed he recipe exactly and used cupcake liners and sprayed the top of the pan with pam had no trouble removing them...a new favorite in our home thanks for the recipe:)
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Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 7, 2009
Followed recipe exactly, and they were fantastic! I only had "butter flavored" shortening, not sure it made any difference in flavor. batter filled the 12 cups right to the tops and the final muffins were gorgeous. These are not the sticky, overly sweet muffins that so many recipes go for. They are subtle and hardy. I think a full pint of blueberries is perfect, and you'll want to really grease the cups and use a light colored pan. I had trouble getting them out for my first batch and I used a darker pan for the second batch which overcooked them a bit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 7, 2009
We loved these! The sprinkle of sugar on top is great. I filled 12 muffin cups almost completely to the top & they came out beautifully! As a personal preference, I would probably add fewer blueberries next time, but hubby thought they were perfect!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 4, 2009
Made these today with my 5 year old. She did most of the work, and they came out beautifully!! They are delicious, in fact, my kids kept saying they tasted "like fresh from the bakery"! Will make plenty more of these to share with friends and family.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Aug. 3, 2009
Easy to make. Better than muffins at coffee shops and just the right portion!
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