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Jordan Marsh Blueberry Muffins are legendary in the Boston area. We’re sharing the recipe today – including tips and tricks from the man who baked these muffins for 45 years.

Jordan Marsh Blueberry Muffins are legendary in the Boston area. We’re sharing the recipe today – including tips and tricks from the man who baked these muffins for 45 years.

There’s a saying that goes, “God is in the details.” Meaning – when attention is paid to small details, it yields great rewards. Such is the case with today’s recipe for The Real Jordan Marsh Blueberry Muffins!

Jordan Marsh Company was a New England-based department store with its flagship store located in Boston’s Downtown Crossing. Years ago, many Bostonians (including myself) made frequent pilgrimages to the Jordan Marsh bakery just for their legendary blueberry muffins.

Jordan Marsh Blueberry Muffins are legendary in the Boston area. We’re sharing the recipe today – including tips and tricks from the man who baked these muffins for 45 years.

The Jordan Marsh Blueberry Muffins were perfection!  A huge, sweet, tender, cake-like muffin that baked up into a perfectly domed, sugar-crusted muffin top! Inside was a generous amount of juicy blueberries – so juicy they stained the muffin batter in parts a distinctive purple-blue color.

If you search online, there are many sites that have already shared the same version of the Jordan Marsh Blueberry Muffins recipe over the years. I’ve tried that recipe, and while the muffins were very good, they really weren’t the same as the muffins I remember eating from the Jordan Marsh bakery.

Jordan Marsh Blueberry Muffins are legendary in the Boston area. We’re sharing the recipe today – including tips and tricks from the man who baked these muffins for 45 years.

So I was thrilled to see a recent local Boston news reporter, Maria Stephanos, interview John Pupek – the now-retired baker who made the Jordan Marsh blueberry muffins for 30 years! Maria convinced John to come out of retirement to share his secret tips and tricks for making those amazing muffins. You can see her broadcast here.

As soon as we saw this news report, I knew I wanted to try making the Jordan Marsh Blueberry Muffins recipe again! And while Maria shares the muffin recipe, as written, it didn’t reflect all of those little details that John shared with her in the interview.  We made three different batches of muffins – listening to the video for additional secrets before we got it right!

Our written recipe below details some specifics including:

Use a blend of bread and pastry flour (we used a 50/50 mix)

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

Slowly cream the sugar and shortening until lightly and fluffy.  (We settled on a mix of butter and shortening. While the recipe listed butter, if you listen to the video of the interview, John mentions “shortening” – but we felt 100% shortening didn’t have as much flavor as a butter and shortening combination).

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

Use fortified eggs (we used Eggland’s Best which have more Omega-3 fatty acids than typical eggs) and add them gradually to the sugar/shortening mixture.

Mash ½ cup of the blueberries (this helps gives the muffins their distinctive color as well as additional moisture).

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

Coat the remaining blueberries with some of the flour mixture before stirring them into the batter. (In watching the video, we were certain that they used frozen blueberries rather than fresh blueberries based on the amount of juices in the bowl.)

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

Don’t over mix the batter, otherwise it will yield a tough muffin.

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

Generously grease the muffin pans with shortening – including the top of the pan. We also recommend using paper liners – the two batches we attempted without liners stuck to the pan. Then fill the muffin cups with a heaping amount of batter.

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

Generously coat the top of each filled muffin cup with sugar.

The Real Jordan Marsh Blueberry Muffins Recipe - A Family Feast

And this is one of our tips: To get that wonderful domed top – start with a very hot oven, then reduce to a lower temperature after baking for five minutes.

Jordan Marsh Blueberry Muffins are legendary in the Boston area. We’re sharing the recipe today – including tips and tricks from the man who baked these muffins for 45 years.

After following the tips and tricks from the news broadcast – and some trial and error of our own at home – we think these make-at-home Jordan Marsh Blueberry Muffins are very close to the real deal!  Enjoy!

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The Real Jordan Marsh Blueberry Muffins Recipe

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 10 muffins


  • 4 tablespoons butter, softened
  • 4 tablespoons vegetable shortening
  • 1 cup granulated sugar
  • 2 whole fortified eggs such as Eggland’s Best
  • 1 teaspoon vanilla extract
  • 2½ cups frozen blueberries, thawed
  • 1 cup white pastry flour
  • 1 cup bread flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup whole milk
  • 2 tablespoons granulated sugar, for tops


  1. Preheat the oven to 400 degrees F with rack in the center of the oven.
  2. Spray the inside of a 12 cup muffin tin with pan spray (You will only be using 10 of the 12). Then, using vegetable shortening, liberally grease the top of the pan. Place muffin papers into the sprayed holes. Set the pan aside.
  3. In the bowl of a stand mixer, cream butter and shortening for one minute with the paddle attachment.
  4. Add sugar and beat on medium for about one minute.
  5. With the machine on medium, add one egg at a time and blend to mix. Scrape sides then beat on medium for two and a half minutes. This is important to whip air into the batter.
  6. Add vanilla and beat for a few more seconds to combine.
  7. Remove ½ cup of blueberries to a small bowl and mash with a fork or a potato masher. Set aside.
  8. See how much liquid the blueberries gave up. I determined that it was a bit too much and pulled ¼ cup of liquid out which I did not use in the muffins. I did leave some juice in with the blueberries however, maybe about ¼ to 1/3 cup.
  9. Take two tablespoons of either flour type and sprinkle over the whole blueberries and toss to coat.
  10. Mix both flours, salt and baking powder in a small bowl. Just stir a few times to mix.
  11. Start adding the flour mixture and the milk a little at a time with the mixer running. Once they are both in, do not mix further. You want to just get them incorporated without over mixing. Otherwise the muffins will be tough.
  12. Remove the mixing bowl to your counter and fold in the mashed blueberries. Then fold in the whole berries with the juice.
  13. The traditional Jordan Marsh blueberry had a purple/blue tint from the berry juice.
  14. Using an ice-cream scoop, divide the mixture between ten cups of the prepared 12 cup muffin tin. The batter will be piled high above the rim.
  15. Sprinkle the final granulated sugar over the tops of each muffin (total 2 tablespoons) and immediately place in the oven.
  16. Bake for five minutes then reduce the oven temperature to 375 degrees F and bake for 20 more minutes. (If your oven has a hot spot, rotate pan halfway through. Do not over bake. They will be soft but 25 minutes is plenty of time and they will bake a little further outside of the oven.)
  17. Remove to a rack to cool.
  18. Once cool, gently pry the muffins out by making sure the overhang did not stick to the pan top.

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Jordan Marsh Blueberry Muffins are legendary in the Boston area. We’re sharing the recipe today – including tips and tricks from the man who baked these muffins for 45 years.

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  • Sydney C wrote:

    My mother and grandmother loved Jordan Marsh muffins, and I have tried for YEARS to duplicate the muffins for them at home. Ma has since passed away, but Mom said your recipe is the closest to their taste. Thank you so much for helping me reach my goal 💙

    • Martha wrote:

      You’re very welcome Sydney! So glad you enjoyed the muffins!

  • judy colannino wrote:

    Has anyone made them in the large muffin tins (6)? If so, how long and what temp?


  • Vin wrote:

    These are fantastic! Used only regular flour (all we had) and applesauce instead of eggs for allergy but everything else we do exactly the same and these muffins are seriously the best part of the day. We make 12 at a time in jumbo tins so we double the recipe and increase the secondary baking time to 22 min instead of 20. So far we’ve made about 50+ over the last few weeks and they’re even more amazing with raspberries (same amounts) or cinnamon apple (2 cups of diced apple per batch with no mashed apple on the side like you do with the berries and 2 teaspoons of ground cinnamon). Thanks for this recipe!!

    • Martha wrote:

      You’re very welcome Vin! We love hearing about your adaptations – it’s helpful for other readers with food allergies to know about the ingredient swaps that still work out well. Thank you!

  • Anne wrote:

    I made these tonight, my first time ever making blueberry muffins. While I’ve never heard of Jordan Marsh, this recipe is absolutely delicious and easy to follow. I’m highly recommending this recipe to everyone I know. I made these for breakfast but I’m not sure 12 muffins will survive overnight in my house. 🙂 Thank you for the great recipe!

    • Martha wrote:

      You’re welcome Anne! So glad you enjoyed the muffins!

  • Krystal wrote:

    I give these 5 stars for how they looked and the nice muffin top, but the taste was not there for me….too many blueberries for my liking in one muffin. Recipe calls for a pint in only 10 muffins. It probably didn’t help that it’s not really blueberry season as well.

    • Martha wrote:

      Thanks for taking the time to share your feedback Krystal.

  • Robert Peruzzi wrote:

    Great ideas are in the air. As are great muffin ideas. I’m 67 now and fondly remember the blueberry muffins from the bakery concession at Jordan Marsh in Boson’s Combat Zone.
    None of the recipes, even this one, get it right. But today, at Jumbar’s restaurant in Bethlehem, PA, I finally found the nearly perfect muffin.
    The proprietor and baker never heard of Jordan Marsh. They just came up with a similar muffin.
    One improvement – not just blueberries but mixed-berries. Clumps of them embedded in (and permeating) a not-too-sweet buscuit-like muffin with a few sugar crystals on the tops.

    • Martha wrote:

      I’m sorry you were disappointed in the recipe Robert – but at least you have a bakery with similar muffins near by!

  • Leah Arthur wrote:

    What would be a good substitute for the pastry flour?

    • Martha wrote:

      Hi Leah – You can use all-purpose flour. The texture may be a little different but it will still work for this recipe.

  • Joelle wrote:

    Hi! Thank you for all the detailed information on the recipe. These are amazing. I would like to try them in 6 jumbo muffin tin. would you recommend a different temperature time and how long to cook?
    Thank you so much for your expertise.

  • Marci wrote:

    I grew up near Boston and these are exactly like the Jordan marsh muffins thank you !!!!

    • Martha wrote:

      You’re welcome Marci! So glad you enjoyed the recipe!

  • Jacque wrote:

    Haven’t made this yet, not sure if I will, autor chef says to coat bleberries with flour but you only say to coat blueberries you are going to mash, don’t want to waste food!

    • Martha wrote:

      Hi Jacque – I’m sorry if it wasn’t clear in the recipes, we mashed some of the blueberries and coated the rest in flour before adding it to the batter.

  • Jessica wrote:

    Great recipe! I will be trying this tomorrow. Did you use salted or unsalted butter?

    • Martha wrote:

      Hi Jessica – We used unsalted butter. Hope you love the muffins!

  • Denise Kellum wrote:

    The recipe at bottom says 2 Tbsp. granulated sugar, for tops. Does that mean 2 Tbsp. per muffin? I didn’t think that 2 Tbsp. would be enough for 10 muffins.
    Thanks in advance for answer.

    • Martha wrote:

      Hi Denise – I thought the same thing when I found the original recipe – it’s 2 tablespoons total and it’s enough to give all of the muffins a light sugar coating. But, if you prefer a thicker sugar topping, feel free to add more. We hope you love the recipe!

  • Kimberly wrote:

    I cant wait to try this recipe I woke up this morning to a memory of these when I was a kid. One thing I thought when reading several recipes that no one mentioned was that I think he used coarse sugar on top? Thanks for the great post.

    • Martha wrote:

      Hi Kimberly – I was trying to figure that out too when we watched the news interview…he didn’t mention it specifically and it didn’t look like he used the coarse sugar although it was hard to tell for sure. You could definitely use it of course – it would add some additional crunch to the topping! Hope you enjoy the recipe.

  • Isabelle from France wrote:

    Thank you for this muffin’s recipe .

    • Martha wrote:

      You’re very welcome Isabelle!

  • Jan DiSanto wrote:

    Growing up north of Boston, and in my early sixties, I am very familiar with those amazing Jordan’s Blueberry Muffins. My Mother had a recipe titled Blueberry Sugar Tops, which was supposed to be “the recipe”. Mom made these many, many times, usually after we returned from a mountain climb which included picking (and eating) an incredible amount of beautiful wild blueberries. I now live in Florida, and the other day, picked about 5 pounds of blueberries. I just had to make the famous Jordan’s Blueberry Muffins. Not knowing if I had m Moms’ recipe nearby, I decided to search online and was thrilled to find the original, authentic blueberry muffin recipe. They turned out incredible, far better than I remembered! Since I was out of bread flour, and didn’t have pastry flour, I used 1 cup of AP flour and 1 cup of Cake flour (adding 2 tbls. cornstarch). So happy to have found this recipe. I know my Mom wouldn’t have minded my not using her, long time, standard Blueberry Sugar Tops Recipe.

    • Martha wrote:

      Thank you so much Jan! And I’m thrilled that you were able to make those substitutions and still have delicious results! Thanks for writing to us today!

  • Maria wrote:

    My family loved the muffins too but my favorite Jordan Marsh bakery treats were High Hats that were basically like a chocolate cupcake with whipped cream and their fruit and nut cookies. Great memories ! Thanks.

    • Martha wrote:

      You’re very welcome Maria! I agree – great memories!

      • stephanie wrote:

        Where did you find the Bobs pastry flour? I haven’t had any luck 🙁

        • Martha wrote:

          Hi Stephanie! We either found it at our local Stop & Shop or Market Basket supermarket…I can’t remember which one! You can also get it on Amazon – – but unfortunately it looks like they only see it in cases of 4 bags which I’m sure is more than you need. 🙁 Hope that helps!

  • Carol wrote:

    Hi Martha,

    I saw that same broadcast and had my pen ready to copy the recipe. Thanks SO much for getting all the ratios right. I have the pastry flour and always have bread flour on hand. I heard him mention shortening too but noticed the recipe stated butter. I had read in an article in the paper when John retired that they used shortening. I’ll use what you used.

    I’ve been making the other recipe that’s all over the place for years and everyone loves them-can’t wait to try this version. Hopefully soon! I remember those muffins well….my aunt and I used to take the train into Boston and we’d always come home with a half dozen.

    Thanks again!


    • Martha wrote:

      Hi Carol – Such a great memory of you and your aunt! 🙂 I suspect in a commercial kitchen they do use all shortening too (less expensive than butter) but we liked the 1/2 butter 1/2 shortening version best – but either will work. Hope you love the recipe! Marha

  • Nancy Artesi wrote:

    I’ve been making these for years, and they are the best. It’s time for our Jersey blueberries any day now, so your tweaked recipe will come in handy.

    • Martha wrote:

      I agree Nancy – best muffins and Jersey blueberries are some of the best too!

  • Marsha A. wrote:

    Wow! I haven’t thought about Jordan Marsh blueberry muffins in years. What a great memory. Thanks for sharing this recipe.

    • Martha wrote:

      You’re very welcome Marsha! Hope you’ll give the recipe a try! 🙂

  • Debi wrote:

    My aunt worked at Jordan’s at the Northshore Mall for years. She gave me this recipe when I was in college, she got it from one of the girls in the bakery scaled down for a home cook – hey I loved the muffins, but I wasn’t going to make 4 dozen!. This one is the real deal!
    While JM Blueberry muffins are fantastic, my favorite was the Fruit and Nut with the cherry on the top. I haven’t been able to find a recipe for those anywhere.

    • Martha wrote:

      Thanks for taking the time to write to us Debi! I have to admit, I never tried the fruit and nut muffins (because I loved the blueberry so much!) – but they sound delicious!

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