Reviewed: Aug. 3, 2009

Easy to make. Better than muffins at coffee shops and just the right portion!

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hortensia tellez

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Reviewed: Jul. 28, 2009

These were the first blueberry muffins I have made from scratch, and they were so worth it. I made these exactly as directed, but I did use butter flavored shortening. These muffins were so pretty when I pulled them out the oven. The batter was thick, making this a dense muffin, but it is still good. I will be making these again.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jul. 25, 2009

These are by far the best blueberry muffins I've ever made. I used another recipe this week titled, "To Die For Blueberry Muffins." They barely rose (and I made them twice). Using the Jordan Marsh recipe, the muffins puff up beautifully. You will have a presentable and delicious muffin. I will only use this recipe now.

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Karla

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Wels, Oberösterreich, Austria

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Reviewed: Jul. 19, 2009

Okay, this was the 3rd blueberry muffin recipe I tried this weekend. The first, To Die For BBM, the second, some other I found on a blog with sour cream, and then this one. I won't be needing to find a 4th!!! I was so excited to have gotten it right this time! I used butter instead of shortening (personal preference). That was the only variation. Good recipe!

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Kendra

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Reviewed: Jul. 17, 2009

This is my families favorite muffin recipe! I have been making it for years the only difference being 1/2 cup unsalted butter instead of shortening. I have also made these substituting diced apples for the blueberries and sprinkling the top with cinnamon sugar or cranberries and adding zest from one orange. FYI...Jordan Marsh was a department store in New England and Florida. They had a bakery that was regionally famous for its blueberry muffins.

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Hilda R.

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

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Reviewed: Jul. 16, 2009

Ok, followed the recipe exactly the first time and they came out so-so. Switched to butter flavor shortening the second time and they were slightly better, but still just average.

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Rachel

Cooking Level: Expert

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Reviewed: Jul. 14, 2009

This was a good recipe. I have never had a "Jordan Marsh" muffin, so I cant compare it to the real thing. I baked these as a coffee cake instead of muffins. I followed the recipe as written except I used an Organic Non-Hydrogenated Shortening (Spectrum) and doubled the vanilla. I baked it in a square glass cake pan at 350 for about 40 minutes. It would have been even better with a crumb topping. The cake part is really sweet and fluffy, and my blueberries were very tart so it was a fantastic contrast. We really enjoyed it, and I will make more while blueberries are in season.

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kaylasmom

Cooking Level: Professional

Home Town: Holt, Michigan, USA

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Reviewed: Jul. 8, 2009

These muffins came out very fluffy and moist. I did substitute the shortening with Smart Balance spread, and used brown sugar instead of white. They were delicious!

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MollyMac

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Reviewed: Apr. 2, 2009

Very good w/ a little tweaking. I used 1/4 C veg. shortening and 1/4 C margerine; I used 3/4 C white sugar and 1/4 C brown sugar; I used an egg replacer b/c my daughter is allergic to eggs; I also sprinkled them w/ cinamon sugar on top before baking. I baked them at 375 and they took less than 20 min.'s. I was very impressed that they made such wonderful sized muffins, those boxed kinds are always so small. Thanks :)

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newmanclan3

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Reviewed: Feb. 2, 2009

I was very pleased with these muffins! My son has a dairy allergy, so I was happy to see the use of shortening instead of butter. I used soy milk in place of regular milk and they turned out great! And they look so pretty!

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Kane's Mom

Cooking Level: Intermediate

Home Town: Toluca, Illinois, USA

Living In: Eureka, Illinois, USA

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Reviewed: Sep. 21, 2008

This is my new favorite muffin recipe. They came out great! Crispy tops with a nice, smooth cake-like texture inside. Toss the blueberries with a little of the flour mixture before you add them to the batter to keep them from sinking to the bottom of the muffins.

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Gupfee

Cooking Level: Expert

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Reviewed: Aug. 20, 2008

My family and I did not care for these -- and I even replaced the shortening with butter. They were just very, very bland. My daughters, who normally beg for blueberry muffins, wouldn't even eat them. Try the Blueberry Cream Muffin recipe from this site. Soooo much better!

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Simchanna

Home Town: Bloomington, Indiana, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 19, 2008

I have no idea who Jordan Marsh is so therefore am not famiiar with the muffins. This is an very good basic blueberry muffin. The reason for a 4 rating is the use of shortening which does not give them enough flavor so opt for butter. Also I add some grated lemon rind, but that is a personal taste because we happen to be lemon lovers.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 18, 2008

Just made these muffins...they are very good. I have never made muffins of any kind before. They are very easy, my 5yr. old daughter helped. I will deffinately make these again.

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Brenda

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Reviewed: Aug. 8, 2008

The only substitution I made was switching out shortening for butter. I beat together the butter and sugar until fluffy, then added the vanilla and eggs. I also wisked together the dry ingredients and saved a little bit aside to toss the blueberries in, to keep them from sinking. Oh, and I also added a little lemon juice to the milk to give it a little tang. I did cut down the heat to 400* as I felt that 450* would cause it to burn on the outside and leave the inside raw. The batter was incredibly fluffy, which makes for a tender muffin. These turned out incredible and the whole family loved them. In my opinion, this muffin recipe is better than To Die For Blueberry Muffins. This will be my go-to blueberry muffin recipe from now on.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 5, 2008

These are nearly perfect blueberry muffins. The consistency is just right - not too crumbly, not too stiff. I used fresh blueberries dusted in flour to prevent sinking. I added a streusel topping to some and sprinkled sugar on others. The sugar was the large granule kind, the name of which escapes me at the moment. This recipe makes 12 perfectly mounded regular size muffins or 6 large size.

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JOCOOKIE

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Reviewed: Jul. 26, 2008

These are the best blueberry muffins I've ever tasted. I was especially pleased because it made EXACTLY 12 muffins. I HATE having leftover muffin batter. I made a crumb topping instead of the one in the recipe. 2 tbspns brown sugar, 2 tbspns butter, and 1/3 cup of flour mixed together till crumbly. Put on top of the muffins before you put them in the oven. My husband and I couldn't get enough of them but the kids didn't care for them. Oh well...more for us!! :)

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Haneen:)

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Worcester, Massachusetts, USA

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Reviewed: Jul. 20, 2008

I am originally from Florida and so know the fame of the Jordan Marsh blueberry muffins! Wish there was a Jordan Marsh here but these muffins are exactly as I remember them so I'm thrilled I can recreate them anytime I want to. The picture with this recipe does NOT do them justice. They came out of the oven a beautiful golden brown and were light, fluffy and full of blueberries. My family just loved these!

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Creative Caterer

Cooking Level: Expert

Home Town: Orlando, Florida, USA

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Reviewed: Jul. 17, 2008

These muffins are great! My kids gave them a thumbs up and even my picky hubby liked them. The only thing I change was I used butter instead of shortening. Thanks for the recipe!

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love2cook

Cooking Level: Intermediate

Home Town: Stow, Ohio, USA

Living In: Salem, Ohio, USA

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Reviewed: Jul. 9, 2008

I picked this recipe b/cit seemed a little lower in fat than the other blueberry muffin recipes I had looked at. I LOVED them!! The consistency was perfect - crunchy on top and moist in the middle, and they are not too sweet. Perfect!

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