My kids love blueberry and strawberry so I buy them whenever I can. My daughter asked for blueberry muffins all of a sudden a few days ago. Otherwise she and her brother only want something with chocolate. So I decide to give it a try, as you know I have few recipes of blueberry muffins in my hand and have blogged about them there are blueberry yogurt muffins, blueberry banana oatmeal muffins , and mini blueberry cream cheese pound cake but I am on the lookout for new ones. As I was researching about blueberry muffins, I came to know about Jordan Marsch blueberry muffins.
Even though Jordan Marsch department store closed in late 1990s, still New England has favorite blueberry muffins in its name by the famous Baker John Pupek. If you grew up in Boston, you may have tried these muffins. Even though the internet is full of recipes by the name I came to know the original muffin is entirely different from the other muffin recipes. I got this recipe from an interview where Baker John Pupek was demonstrating how to make these muffins. He uses a blend of flours, yes bread and pastry flour.
I think that his blend make a huge difference, this muffin is more cake like with thick batter. Since I had only whole wheat pastry flour I used that, and also even after greasing muffin tins with butter they tend to break while removing from the muffin tin. I think the next time I will use a liner. I skipped the mashing of some blueberries into the dough to give purple hue to muffin. I just mixed in the blueberries
These are delicious melt in mouth blueberry muffins. You can have them with your favorite coffee or tea. My kids loved it. Here is the original recipe. If you can’t make a trip to Boston, still you can enjoy this delicious muffin at your kitchen table.
Jordan Marsch blueberry muffins
Ingredients
- 1 cup /130g whole wheat pastry flour
- 1 cup /160g bread flour
- 2 teaspoon /8g baking powder
- ½ cup /110g unsalted butter
- ½ cup milk
- 2 cup /316g blueberries I used fresh ones
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 2 teaspoon sugar for sprinkling
Instructions
- In a bowl sift the flours, salt and baking powder and mix well and set aside.
- Remove two tablespoon of flour mixture and add to blueberries and mix well. This step will prevent them from sinking to the bottom while baking.
- In a kitchen-aid mixture bowl, cream butter and sugar until pale and fluffy. Then add eggs one at a time. Then add dry ingredients to the eggs and butter mixture alternating with milk in 2-3 additions.
- Grease muffin tins well with butter; grease the top surface of the pans as well. Pile mixture high in each muffin cup, and sprinkle the sugar over tops.
- Bake at 375 degrees for 21 minutes or until tooth pick comes out clean.
Notes
In a kitchen aid mixture bowl add softened butter and sugar and cream well until it become fluffy and pale.
To this add eggs one at a time.
In a bowl add two tablespoon flour mixture and blueberries and mix well.
Add flour mixture to egg and butter mixture alternating with milk in 2-3 additions.
To this gradually fold in blueberries.
Really thick dough like this
Transfer to prepared well greased muffin tin. I think I did little less on this part, muffins starts to sticking. Sprinkle sugar on the top of each muffin.
Bake it in a pre-heated oven for 375F for 21 minutes or until took pick comes out clean.
Enjoy with your favorite coffee. Nutrition
Pin it for later
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Suja Manoj says
Perfectly baked muffins, adipoli
valmg @ Mom Knows It All says
I've never heard of Jordan Marsch blueberry muffins. I love blueberry muffins, but don't think I have ever tried ones made with those two flours.
Molly Kumar says
These look so pretty and moist Swathi. Blueberry muffins are my favorite breakfast muffins and i've never made them using bread/pastry flour. I always use the good old all-purpose flour but I can see the difference as to how moist these look. I would try your recipe soon.
Priya Santhamohan says
Priya @asmallbite
Love this blueberry muffins,Too tempting ....
Byron Thomas says
I'm with your kids. I love blueberries too, but only in a baked item. I'm not a fan of them on their own. I'm going to pin this recipe so that I can make these for breakfast on Saturday. We love muffins and scones for a Saturday morning breakfast.
vineetha purayil says
hello....It has been ages since i viisted your blog..lots of intersting recipes. This Blueberry muffins would be perfect for breakfast on go option.
Gloria @ Homemade & Yummy says
Of all the berry varieties...blueberries are my favourite. These muffins look and sound delicious. This is my perfect breakfast...or awesome tea break treat.
Natalie says
My kid loves muffins, especially fruit muffins. Well, we all love it to be honest. It's easy weekdays dessert and great for kids school lunch box to pack. Love this recipe. Muffins looks delicious! Thanks, for step-by-step instructions and tips.
Ritu Ahuja says
Blueberry muffin looks delicious Swathi. This is a must try for me. My kiddo will love it. Yummy 🙂
Luci's Morsels says
What a delicious looking recipe. I love the story behind these. Thank you for sharing! I may have to give these a try! Luci’s Morsels | fashion. food. frivolity.
Amy Katz from Veggies Save The Day says
These muffins look delicious! I actually didn't know you could use fresh blueberries in baking. Good to know!
Amanda Mason says
I love a good blueberry muffin and I haven't made any in a long time! Thanks for the post...I'll be trying these out soon!
Stephanie@ApplesforCJ says
I haven't had blueberry muffins in ages. These look fabulous..Need to try them soon.
Mary says
I love the idea of using a blend of pastry and bread flour here! Blueberry muffins are always welcome around here.
Marisa Franca @ All Our Way says
Blueberries have to be my absolute favorite muffins. I love the little pop of blueberries when I take a bite. Yours really look great. Not dry and the blueberries still intact!
Veena Azmanov says
I love blueberries very much and often make cupcakes and desserts. I love how this Recipe looks with a blend of flours. Gonna try soon. Thanks
Marlynn | UrbanBlissLife says
My kids love blueberries and strawberries as well! We make a lot of blueberry muffins but have never tried a blend of flours like this. I went to college in Boston and love that you used the Jordan Marsch recipe!
Gillian Thompson says
These muffins looks so yummy and what a clever tip for the blueberries not sinking to the bottom, thank you.