Jordan Marsh Style Blueberry Muffins

Jordan Marsh Style Blueberry Muffins

133

"These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire."
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Ingredients

45 m servings 258 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.
  2. In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.
  3. Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

133
  1. 146 Ratings

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Most helpful positive review

Before you even bite into one of these what impresses you is just how pretty they are--picture perfect! I filled my muffin cups to the top and got 12, perfectly plump and rounded muffins. I used...

Most helpful critical review

I was so excited when I saw this recipe as I had had the Jordan Marsh Blueberry Muffin recipe and lost it several years ago. I've also had the actual Jordan Marsh muffins. To say I was disappo...

Before you even bite into one of these what impresses you is just how pretty they are--picture perfect! I filled my muffin cups to the top and got 12, perfectly plump and rounded muffins. I used...

I was so excited when I saw this recipe as I had had the Jordan Marsh Blueberry Muffin recipe and lost it several years ago. I've also had the actual Jordan Marsh muffins. To say I was disappo...

These Muffins were pretty good, I just hate it when people write terible reviews, and in my opinion, most of the reviews were "right on" as far as this recipe goes, so I tend to follow what thos...

I've tried a bunch of blueberry recipes off this site, and this one won the day! Others were good, but this one is the best - my husband and i couldn't stop eating them :o). I highly recommend t...

I just got this recipe last week and I have already made them twice. These are good, bakery style muffins. We love them!!

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 t...

I made these but used half shortening half butter. They tatsted great and the recipe made exactly what they promised. I mashed the blueberries for my 4 year old and he thought they were great.

Excellent recipe!! Made for my hubbo then he had me make them for his place of work!! Didn't come home with even one!! Thank you for posting it!!

have been baking these muffins for years. My grandchildren think they are the best.