It’s National Blueberry Month…and we’re celebrating with the famous Blueberry Muffin recipe from Jordan Marsh and Stern’s Department Stores

 

 When our dear friend Mary was here last month, she and Andrew were comparing notes on blueberry muffins.  Both Andrew and Mary were waxing nostalgic about some Department Store Blueberry Muffins, that, for years, they went out of their way to buy.  Andrew remembered Wednesday night dinners with his sister and her then-husband when Blueberry Muffins from Stern’s, where he was then working, stood in for dessert.  Mary remembered the blueberry muffins from another department store, Jordan Marsh. This was an age when bake shops in Department stores often the birthplace of great baked goods.  Who can forget Neiman-Marcus’ Chocolate Chip cookies? Both Sterns and Jordan Marsh are history: both absorbed into the Macy’s brand.  But their blueberry muffins live on in memory and, fortunately, in a recipe which Mary, a googler beyond compare, managed to find and send to Andrew who promptly baked two dozen of these incredibly moist, blueberry-filled, sugar-coated treats which we seemed to eat mornings, noon and after dinner.  Talk about good!

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Recipe for Blueberry Muffins from Jordan Marsh and Stern’s Department Stores.  Makes 12 Muffins. Takes 10 Mins. Prep, 30 Mins to bake.

Blueberry Muffins under Glass

½ 
cup butter

1 ¼ 
cups sugar, plus 3 teaspoons

2 
eggs

2 
cups flour

½ 
teaspoon salt, optional

2 
teaspoons baking powder

½ 
cup milk

2 
cups blueberries, washed, drained and picked over

3 
teaspoons sugar

 

 

 

1. Cream the butter and 1 1/4 cups sugar until completely mixed. Add the eggs, one at a time, beating well after each addition.

2. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

 

 

3. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

 

 

 

 

4. Grease 12 large muffin cups, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees 30 minutes.

 

 

 

 

 

5. Cool 30 minutes before removing from the tin.  The original recipe called for storing these muffins uncovered, or the muffins will be too moist the second day, if they last that long. Ours did and we loved how moist they were the second day having spent the night under one of our glass domes.