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Oct 25, 2009 06:17 AM

Looking for John Pupek's Jordan Marsh Blueberry Muffin Recipe

My work is holding an event on the old Shopper's World and thought it would be great to serve Jordan Marsh blueberry muffins. I have been searching on the web for recipes but they all claim to be the original. I know former JM baker John Pupek had a shop after JM's demise but that closed and someone said a newspaper had posted his recipe but I can't find that either.
If anyone knows the recipe I'd be grateful if you passed it along.

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  1. Here are two, both claiming to be authentic. They don't look any different than regular muffin recipes to me.

    1. This is from the Providence Journal Bulletin by Richard Benjamin-the clipping is yellowed and I think it's well over 20 years. I've made them quite a few times and they are delicious.

      The official Jordan Marsh Blueberry Muffin Recipe

      1/2 cup shortening (see note)
      1 cup granulated sugar
      1 teaspoon vanilla
      2 eggs
      1/2 teaspoon of salt
      2 teaspoons baking powder
      2 cups all purpose flour
      1/2 cup of milk
      1 pint blueberries
      sugar for top

      Note: shortening may be all vegetable solid, all butter, all magarine, or a 50/50 blend.

      Preheat oven to 450 degrees. Clean and rinse blueberries. Grease muffin pan and lightly flour it. Grease the top of the pan too as muffins will peak and cause a mushroom effect on top.

      Beat shortening with sugar and vanilla until well mixed. Beat in eggs. Mix dry ingredients and mix in alternately with the milk. Fold in blueberries. Batter will be very heavy.

      Fill muffin cups to top. Bake at 450 degrees for 5 minutes. Lower heat to 375 degrees and bak an additional 30 to 35 minutes until golden. Cool and remove from pans

      Makes one dozen.


      4 Replies
        1. re: coolbabes

          your question inspired me..made these this afternoon and they turned out light, moist, and super tasty. Here are a few recipe notes. I used crisco, frozen blueberries (i did not thaw them, just folded them in from the freezer and then right into the oven), low fat lactaid for the milk, and i used demerera sugar for the topping. I cooked the muffins @ 450 for 7 minutes, and then the rest @ 350 for approx 25 minutes. I have a new oven. Fun recipe.

        2. re: serenitysoap

          I love this recipe and the muffins it makes but they don't taste, at least to my faded memory, like the Jordan Marsh ones. I remember amazing crunchy muffin tops on the original ones. Maybe they didn't use granulated sugar on top but another kind of sugar. And, the muffin base was softer. Or, that's my memory after 30+ some years.

          1. re: chowser

            honestly, i don't remember the taste really either, but i agree on the softness/crunch. while i usually use a kitchenaid stand mixer user for all baking needs, i used my new hand mixer and it was significantly fluffier-- made the muffins almost cupcake like. and use the demerera sugar-- excellent crunch!

        3. Some of the CHers on the Boston Board have posted that the muffins at, of all places, Irving gas stations are ringers for the Jordan Marsh blueberry muffins. They gave the food at this chain of stations generally high marks. The thread also gave supposed recipes for the original Jordan Marsh recipe:

          1. I cut this out of a magazine in the late seventies or early eighties, and no longer have the source. The headnote of the recipe states this is "from a south-of-Boston dairy-farming family...purported to be the actual, factual, genuine Jordan Marsh article."

            2 cups AP flour
            2 teaspoons baking powder
            1/2 teaspoon salt
            1/2 cup butter or margarine, at room temperature
            1 cup granulated sugar
            2 large eggs
            1 teaspoon vanilla extract
            1/2 cup milk
            2 to 2 1/2 cups fresh or frozen blueberries (if you wish to remove the muffins from cups while still warm, use only 1 1/2 cups berries)
            1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg

            1. Heat oven to 375 degrees F. Grease and flour twelve 2 1/4-inch muffin cups and thoroughly grease the tops of the tins between the cups.

            2. Sift together the flour, baking powder and salt.

            3. In a medium bowl, beat the butter for a few minutes until fluffy. Beat in sugar until well blended, then beat in the eggs thoroughly. Add the vanilla.

            4. Stir in flour mixture about half at a time, alternating with the milk, half at a time. Stir in 2 cups of blueberries and if desired, another half cup of berries, mashed. Spoon batter into prepared cups, filling them to the top. Sprinkle with the nutmeg sugar.

            5. Bake 25 to 30 minutes, until golden. Let muffins cool in the pan at least 30 minutes before removing. Warm for about 7 minutes at 350 degrees F before serving. Makes 1 dozen.

            2 Replies
            1. re: janniecooks

              I looked over this recipe and the other one above, they seemed very similar. I used the janniecooks one but was going to use the demerera sugar for the topping. Somehow, at the store I picked up Tubinado -- used that, instead and it was great -- think I'd like a bit more sugar topping next time. Also, I seem to remember that muffin recipes (or cake recipes, I guess) say when alternating flour and liquid to end with flour so that's what I did.

              I thought it turned out great. Costco blueberries looked great but not much flavor (in the muffins flavor was fine) but maybe this is not a good time of year for fresh blueberries. If I use frozen, I should just throw in unthawed berries???

              1. re: walker

                I agree with you on the need for more sugar for the topping; I also like more nutmeg than 1/4 teaspoon, but that may be because I use fresh ground and not packaged. As for whether to thaw frozen berries first, I don't know the answer to that question; I've only ever used fresh and the recipe doesn't state what to do if using frozen.

                Following the recipe on adding the flour and milk, you would first stir half the flour into the creamed butter/sugar/egg mixutre, stir in half the milk, then the rest of the flour, ending with the rest of the milk. Do you really think it makes a difference whether you end with milk or flour? I think it must be necessary to start with the flour to make the initial mixture ready to accept the liquid - it would be difficult to mix milk into the butter mixture without the addition of flour first to absorb it.