Jordan Marsh Style Blueberry Muffins

Jordan Marsh Style Blueberry Muffins

127 Reviews 16 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
Anne Elizabeth
Recipe by  Anne Elizabeth

“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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Adjust Servings

Original recipe yields 12 muffins



  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.

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Reviews (127)

Rate This Recipe


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 butter rather than shortening, tho' I'm sure shortening would be just as good. I sprinkled cinnamon sugar over the batter before baking, and baked them at a constant 375 degrees. As for the taste, it was refreshing, for a change, to eat a muffin rather than a dense, sweet little cake masquerading as a muffin. Delicious and "homey" tasting. I really enjoyed them!



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 disappointed is an understatement. These were awful. If I were to try them again (and it's a bit "if") I would definately substitute butter or margarine for the shortening. It was all you could taste, particularly when you use it to grease the muffin tins too. I actually threw them out. No one liked them. The other Jordan Marsh recipe I had was sooo much better.



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 those people say, and they were right, definately a good recipe to keep on hand, Thanks!!

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Amount Per Serving (12 total)

  • Calories
  • 258 cal
  • 13%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 39.4 g
  • 13%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 173 mg
  • 7%

Based on a 2,000 calorie diet



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Best of the Best Blueberry Muffins


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