Jordan Marsh–Style Blueberry Muffins with Crunchy Sugar Tops

Why You’ll Love This Recipe

• Tall, bakery-style domes with a shattering crunchy sugar top.
• Tender, plush crumb from buttermilk and proper creaming.
• Real Jordan Marsh–style flavor and color: wild blueberries inside, with some lightly mashed for a purple-streaked crumb.
• Simple pantry ingredients with reliable, repeatable results.

Grocery List

• Produce: Wild blueberries (fresh or frozen), 1 lemon (for zest, optional)
• Dairy: Unsalted butter, eggs, buttermilk
• Pantry: All-purpose flour, granulated sugar, baking powder, baking soda, vanilla extract, fine sea salt, coarse sparkling or turbinado sugar

Full Ingredients

For the Muffins

• 2 cups (240 g) all-purpose flour, plus 1 tbsp for berries
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup (113 g) unsalted butter, softened to room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 3/4 cup (180 ml) buttermilk, room temperature
• 2 1/4 cups (about 350 g) wild blueberries, divided (1/2 cup mashed; the rest left whole). If using frozen, do not thaw.
• 1 tsp finely grated lemon zest (optional but recommended)

For the Crunchy Sugar Tops

• 2–3 tbsp coarse sparkling sugar or turbinado sugar

Step-by-Step Instructions

Step 1: Preheat, prepare pan, and ready ingredients

Set an oven rack in the middle and preheat to 425°F (220°C). Line a 12-cup muffin tin with paper liners (or lightly grease each cup). For best results, bring eggs and buttermilk to room temperature and ensure the butter is softened. If your kitchen is cool, cut butter into cubes so it softens evenly.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together 2 cups (240 g) flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Remove 1 tablespoon of this flour and set it aside to toss with the whole blueberries later. This helps prevent sinking.

Step 3: Cream butter and sugar, then add eggs and flavorings

In a large bowl (hand mixer or stand mixer, medium speed), cream 1/2 cup (113 g) butter with 1 cup (200 g) sugar until pale and fluffy, about 3 minutes, scraping the bowl halfway. Beat in the eggs one at a time until fully combined and slightly thickened. Mix in the vanilla and lemon zest (if using).

Step 4: Prep the blueberries two ways

Measure out 1/2 cup of the blueberries and lightly mash them with a fork to release juices—this gives the crumb its classic purple tint. Toss the remaining whole blueberries with the reserved 1 tablespoon of flour. If using frozen berries, keep them frozen, toss with flour quickly, and return to the freezer while you finish the batter.

Step 5: Build the batter gently

With the mixer on low, add the dry ingredients to the creamed mixture in three additions, alternating with the buttermilk in two additions (dry, buttermilk, dry, buttermilk, dry). Mix just until the flour disappears; do not overmix. Switch to a spatula and fold in the mashed blueberries until streaky. Gently fold in the floured whole blueberries, keeping them as intact as possible.

Step 6: Portion and sugar the tops

Divide the batter evenly among the muffin cups, filling each to the rim for tall domes (about a heaping 1/3 cup per muffin). Generously sprinkle each muffin with coarse sugar (about 1/2 to 1 teaspoon per muffin) for a crackly top. If you have time, let the filled pan rest 10 minutes on the counter; this brief rest encourages taller peaks.

Step 7: Start hot, then finish lower

Bake at 425°F (220°C) for 5 minutes to jumpstart the rise. Without opening the door, reduce the oven to 375°F (190°C) and continue baking 16–19 minutes, until the tops are deeply golden, the sugar is crackled, and a toothpick inserted into a non-berry area comes out with a few moist crumbs (or the centers register about 205°F/96°C). Rotate the pan in the last 5 minutes if your oven runs unevenly.

Step 8: Cool, release, and serve

Cool in the pan 5 minutes, then transfer muffins to a wire rack. Serve warm or at room temperature. The tops will stay delightfully crunchy the day they are baked; a quick re-warm crisps them again.

Pro Tips

• For sky-high domes, start at 425°F for 5 minutes, then drop to 375°F to finish; fill cups to the very top.
• Use wild blueberries for maximum flavor and even distribution; keep frozen berries frozen to reduce bleeding.
• Cream butter and sugar thoroughly for a fine, tender crumb. Stop mixing as soon as the flour disappears.
• Weigh flour if possible (240 g) to avoid a dense muffin; otherwise, fluff, spoon, and level the flour.
• A light-colored aluminum pan promotes even browning and taller rise.

Variations

• Lemon-Blueberry: Add 2 tsp lemon zest to the batter and finish warm muffins with a light lemon glaze (1/2 cup powdered sugar + 1–2 tsp lemon juice), skipping the coarse sugar if you like.
• Cinnamon Sugar Top: Mix 2–3 tbsp turbinado sugar with 1/2 tsp ground cinnamon and sprinkle over batter before baking.
• No Buttermilk: Substitute 3/4 cup whole milk mixed with 2 tsp lemon juice or white vinegar; rest 5 minutes before using.

Storage & Make-Ahead

Store completely cooled muffins in an airtight container at room temperature for up to 1 day, or refrigerate up to 3 days. Rewarm at 300°F (150°C) for 6–8 minutes to re-crisp the sugar tops. Freeze in a zip-top bag up to 2 months; thaw at room temperature or reheat from frozen at 325°F (165°C) for 10–12 minutes. For make-ahead morning baking, portion batter into the pan, cover, and refrigerate up to 12 hours; sprinkle with sugar just before baking and add 1–2 minutes to the bake time.

Nutrition (per serving)

Approximate per muffin: 260 calories; 11 g fat; 37 g carbohydrates; 3 g protein; 1 g fiber; 170 mg sodium; 16 g sugars.