Reviewed: May 21, 2012

Perfect! Added walnuts.

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Reviewer:

LoveJoy

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Arcata, California, USA

Reviewed: Apr. 16, 2012

Iim sorry. but they really werent good to me. they were dry and bland and like... i dont know what went wrong!!! they look BEAUTIFUL- like gorgeous muffins really, but they really dont TASTE good. they might taste better if you didnt use the shortening- but i will not be making these again.

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Reviewer:

r0botcookie

Reviewed: Apr. 4, 2012

These are awesome muffins. I used margarine instead of shortening and shortened the baking time to 25 min and they were WELL done at that point. It was so basic and simple but amazingly delicious with tender muffin inside, crunchy outside. Will definitely use this recipe for muffins from now on.

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Reviewer:

tetonshawna

Reviewed: Feb. 2, 2012

This recipe is close but not the original, so I have adjusted my rating to 4 stars. If you switch to using butter and add a half cup of crushed blueberries, then it will become a 5-star recipe. Most of the online recipes I've seen leave out an important step to make them the authentic Jordan Marsh blueberry muffins as sold at the store. I’m over 60 years old and grew up in Boston enjoying these wonderful muffins. I have posted the recipe at my website Fran's Faves with the technique of crushing some of the blueberries to give the muffins their famous purplish hue. Enjoy!

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Reviewer:

FransFavs

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Chicago, Illinois, USA

Reviewed: Jan. 7, 2012

I've read other "Jordan Marsh Blueberry Muffin" recipes that are mostly identical with the exception being butter vs. shortening. As is (using butter) this recipe is fabulous. Variations that have made this recipe exceptional include the addition of 1-2 tsp of lemon zest (add it to the flour mixture), 1/2 cup of mashed blueberries in addition to the 2 cups of blueberries, and the streusel topping (2 Tbsp brown sugar , 2 Tbsp unsalted butter melted, 1/3 C flour). I'm also going to experiment using buttermilk vs. milk and brown sugar vs. white sugar. I'm positive the buttermilk will be a winning change as well, since that ingredient is a staple in my baking.

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Reviewer:

jgranshaw

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Reviewed: Dec. 22, 2011

Its perfect.my kids n my husband liked them alot.i also followed this same recipe for making chocolate chip muffins.I added 1/3 cup chocolate chips for that.they also turned out good.

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Reviewer:

noor

Cooking Level: Beginning

Reviewed: Nov. 18, 2011

Just opened a bakery and this is the recipe I'm using. Can't bake them fast enough! I use butter milk, instead of milk. Today I added coconut and almond extract instead of blueberries. Yummy!

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Reviewer:

Ruthiechef

Reviewed: Oct. 7, 2011

I've been making these for years and they taste just like the original at the store. Although my recipe calls for 375 degrees the entire time and butter instead of shortening. I also might try updating it to make them a bit healthier: decreasing sugar, using apple sauce instead of butter, half whole weat flour.

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Reviewer:

Janet

Reviewed: Aug. 10, 2011

I haven't reviewed anything on AR forever, but these were so good that they deserve a review. Probably the best blueberry muffins I have ever had. Used butter instead of shortening, and used King Arthur White White Whole Wheat flour for all of the flour. Oh my, they are amazing.

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