Jordan Marsh's Blueberry Muffins Recipe

16/02/2024 by Living the Gourmet 38 Comments

The year is 1985 and the place is Boston.

It is less than two years since W. B. Johnson Properties bought The Ritz-Carlton Boston and the accompanying trademark, establishing The Ritz-Carlton Company. Johnson Properties envisioned nothing less than a Ritz-Carlton Empire, seeking to expand the Ritz from its sole Boston property to more than thirty locations across the globe. Something they would achieve by the mid-1990s.

With that in mind, what might a New York Times article cover about the Ritz-Carlton Boston at this ‘outset of empire’? And not just any article about the Ritz-Carlton, but what was arguably the best-remembered article about the Ritz-Carlton Boston from that era.

Blueberry Muffins, naturally.

So delicious were the blueberry muffins of the Ritz-Carlton Boston that Marian Burros, in a New York Times article published in 1985, proclaimed them the best muffins she had ‘ever’ tasted. While the Ritz-Carlton had been serving blueberry muffins since its 1927 opening, pastry chef Charles Bonino set out to develop a new blueberry muffin recipe, and the result was an overnight sensation, as attested to by Marian Burros. Describing the results of the recipe she had adapted for the article, the muffins were said to have a pronounced blueberry flavor, balanced sweetness, and a moist texture. These were the best blueberry muffins in Boston, and likely the entire nation, at least until properly delicious competition reared its head just a few years later.

But this competition is where the story gets a bit murky.

Barely twenty-four months after the article appeared, a reader wrote to Marian Burros stating that there was another muffin worthy of her consideration. The reader stated, in no uncertain terms, that the Ritz-Carlton’s muffins were ‘not’ the best blueberry muffins. The very best blueberry muffins were, in fact, served by a (since closed) Boston department store – Jordan Marsh.

Bear in mind that in the late 1980s, many of the largest department stores were still operating under the idea of ‘pampering’ their customers into spending as much time shopping as possible. That’s why the Jordan Marsh department store featured a dinette, and one of the items on the menu was their – now-famous – blueberry muffins.

These muffins were said to feature a cake-like consistency, a bold and evenly distributed blueberry flavor, lush moistness, and decadent sweetness. These were much more of a ‘dessert muffin’ than their Ritz-Carlton counterparts. And this probably shouldn’t be surprising to anyone, as these muffins were essentially a snack item meant to keep hungry shoppers shopping. And what better way to do that than with a coffee and a cake-like muffin?

And then Jordan Marsh closed, taking their blueberry muffins with them, and this was essentially all we knew about these legendary muffins. Until very recently, this is where the story ended.

In fact, the precise recipe for these legendary muffins was considered lost until 2023 (although copycats and recreations persisted) when the recipe developer’s daughter wrote to The New York Times. She revealed that her father, Arnold Gitlin, was the man behind the muffin. However, these muffins’ origin story doesn’t end there, as Arnold Gitlin had himself adapted this recipe from the 1847 cookbook “The New England Economical Housekeeper, and Family Receipt Book,” by Esther Howland.

So how do these muffins achieve their signature taste and texture? The answer is actually pretty simple – lots more sugar than their Ritz-Carlton counterparts, more butter, and fewer eggs. The recipe also involves mashing about half of the blueberries into the batter to achieve their intense blueberry flavor, and then gently folding in the rest of the blueberries, very gently, to keep the berries whole.

Now, without further introduction, let’s try our hand at these muffins.

Recipe Overview: What to Expect

Recipe Overview: This recipe yields classic Jordan Marsh Blueberry Muffins, which are long renowned for their tender crumb, sweetness, and intense blueberry flavor. Moist and fluffy, these muffins are perfect for breakfast, brunch, or a delightful snack any time of the day.
Taste and Texture: In terms of taste, these muffins have a buttery flavor with hints of vanilla complemented by the blueberries. The texture is soft and airy, often described as cake-like, which comes courtesy of the combination of butter, eggs, and milk in the batter.
Pairings: Coffee is the go-to, but they pair equally well with tea or a simple cold glass of milk. They also complement savory dishes like omelets or breakfast sandwiches – as would have been done in the original Jordan Marsh dinette.
How Long do they Last: When stored in an airtight container at room temperature, these muffins will keep well for up to three days. They can also be frozen for longer storage.
Difficulty Level: Personally, I would consider this recipe to be relatively simple and straightforward, making it suitable for beginner home chefs. The recipe calls for common pantry ingredients, and the process is fairly easy.

Ingredient Checklist – Everything You’ll Need

½ cup butter, softened
- Note: Ensure the butter is at room temperature for easier mixing.
- Substitution: Any baking-suitable butter alternative can be used.
1¼ cups sugar
- Note: Do remember, that these are meant to be a ‘sweet’ muffin, and so use a bit more sugar than standard blueberry muffins.
2 eggs
- Note: Use large eggs at room temperature for better incorporation into the batter.
1 teaspoon vanilla extract
- Note: Choose pure vanilla extract for the best flavor.
- Substitution: Vanilla bean paste or almond extract can be used for variation.
2 cups all-purpose flour
- Note: Measure the flour precisely using the spoon and level method to avoid denseness.
¼ teaspoon salt
- Note: Salt blends and binds the flavor of the muffins.
2 teaspoons baking powder
- Note: I say this every time, but be sure to check the expiration date to ensure the baking powder is active for proper rising.
½ cup milk
- Note: Use whole milk for a richer flavor, and added fat.
- Substitution: Almond milk, soy milk, or oat milk can be used as alternatives.
2 cups fresh blueberries
- Note: The star ingredient. Need I say more?
Turbinado sugar, for topping
- Note: Turbinado sugar adds a crunchy texture to the muffin tops; adjust quantity based on preference.
- Substitution: Granulated sugar or demerara sugar can be used as alternatives.

Pairing Suggestions – All the Favorites

Coffee: A classic pairing with blueberry muffins. Opt for a medium to dark roast coffee for a perfect balance.
Tea: Pair the muffins with a cup of hot tea for a cozy combination. Earl Grey or English Breakfast tea would be my go-to choices.
Milk: Muffins with a glass of cold milk for a simple yet satisfying combination.
Hot Chocolate: My personal favorite, and what I’ll call the ultimate comfort pairing. See our h omemade hot chocolate recipe.
Softened Butter: I doubt I need to tell anyone to do this, but as a breakfast item, these muffins welcome a tab of butter for added decadence.
Jam: Add a dollop of your favorite jam or preserves to the muffins for extra sweetness and flavor. Raspberry or strawberry jam complements the blueberry flavor beautifully.
Cream Cheese: For a decadent twist, serve the muffins with a side of cream cheese. The tanginess of the cream cheese balances the sweetness of the muffins, creating a harmonious combination.

Storage Tips – Making Them Last

Cool Completely: Allow the muffins to cool completely to room temperature before storing them. Placing warm muffins in an airtight container can create moisture, leading to soggy muffins.
Airtight Container: Store the cooled muffins in an airtight container to prevent air exposure, which can dry out the muffins. Alternatively, you can wrap individual muffins tightly in plastic wrap or aluminum foil.
Room Temperature: If you plan to consume the muffins within 1-2 days, store them at room temperature. Place them in a cool, dry place away from direct sunlight and heat sources.
Refrigeration: If you want to extend the shelf life of the muffins beyond a few days, refrigerate them. Place the muffins in an airtight container or resealable plastic bag and store them in the refrigerator for up to 1 week.
Freezing: For longer-term storage, you can freeze the muffins. Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. Frozen muffins can last for up to 3 months.
Thawing: When ready to enjoy, thaw frozen muffins overnight in the refrigerator or at room temperature for a few hours. You can also reheat thawed muffins in the microwave or oven for a few seconds to warm them up.

Jordan Marsh's Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

Author: Living the Gourmet
Total Time: 40 minutes
Yield: 6 muffins 1x

Save Recipe

Print Recipe

Ingredients

Units Scale

1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups fresh blueberries
Turbinado sugar, for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 degrees F.
In the bowl of your stand mixer with the paddle attachment, beat together butter and sugar until whipped and fluffy. Add eggs and vanilla, and whip again until smooth and airy.
In a separate bowl, whisk together flour, salt, and baking powder.
Add the dry ingredients to the wet ingredients. Beat until just incorporated.
Add the milk slowly and beat on low speed, until a thick but smooth batter forms.
Add the blueberries and fold in by hand.
Divide the dough evenly between the muffin tin and sprinkle generously with sugar.
Bake for 30 minutes until golden or the cake tester comes out clean.
Transfer to a wire rack to cool slightly and enjoy.

Prep Time: 10 minutes
Cook Time: 30 minutes

Recipe Card powered by

And those are our Jordan Marsh Blueberry Muffins. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

Happy Baking!