These are delicious especially made with Maine wild blueberries. A very nice, moist muffin. You may substitute butter for some or all of the shortening if you desire.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease 12 muffin cups.

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  • In a large bowl, cream together shortening and 1 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt, and stir into egg mixture alternately with the milk. Fold in blueberries. Spoon batter into prepared muffin cups and sprinkle with sugar.

  • Bake in preheat oven for 5 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 30 minutes more, until golden.

Nutrition Facts

258 calories; protein 3.7g 8% DV; carbohydrates 39.4g 13% DV; fat 9.9g 15% DV; cholesterol 31.8mg 11% DV; sodium 173.4mg 7% DV. Full Nutrition

Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2008
Before you even bite into one of these what impresses you is just how pretty they are--picture perfect! I filled my muffin cups to the top and got 12, perfectly plump and rounded muffins. I used butter rather than shortening, tho' I'm sure shortening would be just as good. I sprinkled cinnamon sugar over the batter before baking, and baked them at a constant 375 degrees. As for the taste, it was refreshing, for a change, to eat a muffin rather than a dense, sweet little cake masquerading as a muffin. Delicious and "homey" tasting. I really enjoyed them! Read More
(111)

Most helpful critical review

Rating: 1 stars
07/14/2003
I was so excited when I saw this recipe as I had had the Jordan Marsh Blueberry Muffin recipe and lost it several years ago. I've also had the actual Jordan Marsh muffins. To say I was disappointed is an understatement. These were awful. If I were to try them again (and it's a bit "if") I would definately substitute butter or margarine for the shortening. It was all you could taste, particularly when you use it to grease the muffin tins too. I actually threw them out. No one liked them. The other Jordan Marsh recipe I had was sooo much better. Read More
(63)
181 Ratings
  • 5 star values: 121
  • 4 star values: 45
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
01/27/2008
Before you even bite into one of these what impresses you is just how pretty they are--picture perfect! I filled my muffin cups to the top and got 12, perfectly plump and rounded muffins. I used butter rather than shortening, tho' I'm sure shortening would be just as good. I sprinkled cinnamon sugar over the batter before baking, and baked them at a constant 375 degrees. As for the taste, it was refreshing, for a change, to eat a muffin rather than a dense, sweet little cake masquerading as a muffin. Delicious and "homey" tasting. I really enjoyed them! Read More
(111)
Rating: 1 stars
07/14/2003
I was so excited when I saw this recipe as I had had the Jordan Marsh Blueberry Muffin recipe and lost it several years ago. I've also had the actual Jordan Marsh muffins. To say I was disappointed is an understatement. These were awful. If I were to try them again (and it's a bit "if") I would definately substitute butter or margarine for the shortening. It was all you could taste, particularly when you use it to grease the muffin tins too. I actually threw them out. No one liked them. The other Jordan Marsh recipe I had was sooo much better. Read More
(63)
Rating: 4 stars
07/14/2003
These Muffins were pretty good I just hate it when people write terible reviews and in my opinion most of the reviews were "right on" as far as this recipe goes so I tend to follow what those people say and they were right definately a good recipe to keep on hand Thanks!! Read More
(38)
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Rating: 5 stars
07/14/2003
I've tried a bunch of blueberry recipes off this site and this one won the day! Others were good but this one is the best - my husband and i couldn't stop eating them:o). I highly recommend this recipe - it is the only kind of blueberry muffin i will make from now on. Read More
(32)
Rating: 5 stars
07/14/2003
I just got this recipe last week and I have already made them twice. These are good bakery style muffins. We love them!! Read More
(23)
Rating: 5 stars
08/08/2008
The only substitution I made was switching out shortening for butter. I beat together the butter and sugar until fluffy, then added the vanilla and eggs. I also wisked together the dry ingredients and saved a little bit aside to toss the blueberries in, to keep them from sinking. Oh, and I also added a little lemon juice to the milk to give it a little tang. I did cut down the heat to 400* as I felt that 450* would cause it to burn on the outside and leave the inside raw. The batter was incredibly fluffy, which makes for a tender muffin. These turned out incredible and the whole family loved them. In my opinion, this muffin recipe is better than To Die For Blueberry Muffins. This will be my go-to blueberry muffin recipe from now on. Read More
(18)
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Rating: 5 stars
08/24/2009
These muffins are tender moist and full of blueberries. I'd compare them very favorably to a bakery muffin quite sweet and with a cake-like texture. Some homemade muffins have a coarse crumb that doesn't keep very well and is best when still warm. These actually seem better when completely cool and keep ok for a day or so. I used butter instead of shortening as the recipe author suggests and didn't measure the berries just added until it looked about right. The batter was quite stiff I had to spoon mounds into my cupcake tin filled with foil liners and it came up above the rim of the cups quite a bit. I was worried that the batter would run over but I think the stiff batter and the 5 minutes at 450 and then turning the temperature down to 375 for the rest of the cooking sets up the tops so they stay put. They didn't dome up really high but they weren't flat or sunken. Definitely my new blueberry muffin recipe. And if you were wondering about the name Jordan Marsh was a department store in New England that sold blueberry muffins with a sugar topping. Read More
(17)
Rating: 4 stars
07/15/2003
I made these but used half shortening half butter. They tatsted great and the recipe made exactly what they promised. I mashed the blueberries for my 4 year old and he thought they were great. Read More
(15)
Rating: 5 stars
07/14/2003
Just like Jordan Marsh's. Be sure to use ripe berries. Otherwise may be too tart. Read More
(13)