Since it’s blueberry season, I thought you might like to try this recipe for a legendary blueberry muffin. I think you’ll love it! 🙂

The story:

For many decades in the heart of Boston’s downtown shopping district, there was a large department store called Jordan Marsh. Customers could find everything from clothing to housewares to furniture. “Jordan’s” also had a bakery that was famous far and wide for its incredible blueberry muffins.

The muffins were enormous with large, slightly crunchy, sugared tops. Oh, they were delicious!!! I worked in Boston in my late teens and early twenties and I fondly remember popping into Jordan’s on my lunch-hour and buying a blueberry muffin to have during my afternoon coffee break.

In the mid-1990s, Jordan Marsh was gobbled up by another big department store and their bakery closed. Sighs were heard all over Massachusetts – and beyond! 😉

Eventually, a Boston newspaper published the coveted recipe for the well-loved muffins.

The recipe:

Jordan Marsh Blueberry Muffins

1/2 cup butter
1 cup granulated sugar
1/2 tsp. salt
2 tsp. baking powder
2 eggs
2 cups all purpose flour
1/2 cup milk
1 tsp. vanilla
1 pint blueberries, cleaned and rinsed
sugar for sprinkling on top

Cream together butter, sugar, and salt for 3 minutes. Add baking powder and eggs and mix well. Add flour, milk, and vanilla, and mix well again. Fold in blueberries. Preheat oven to 450 degrees. Grease and flour a 12-cup muffin pan, and also the top areas of the muffin pan. (Important because the muffins will rise and spread beyond the edges of each muffin cup.) Fill cups to the top. Sprinkle sugar on each muffin. Bake at 450 for 5 minutes, then drop temperature to 375, and bake 30 to 35 minutes more. Cool and remove from pans.