Jordan Marsh Blueberry Muffins

Last weekend’s trip to the Green City Market was great fun for the restaurant and yielded lots of fresh fruit for home too.  I don’t always know what I am going to make but I can’t resist buying when fruits are at their peak. The sour cherries at Mick Klug and his daughter Abby’s farm, exploding with juice from the recent rains, will make delicious jam for the winter.   Blueberries, also swollen from the rain and bursting with flavor make luscious pies, jam, and muffins.  Who could resist? 

Growing up in Western Massachusetts, no trip to Boston was complete without a visit to Jordan Marsh Department Store for one of their famous blueberry muffins.  Founded in the 1800’s, Jordan Marsh closed the last of their stores after being acquired by Macy’s in the 1990’s but the legend of their muffin is alive and well amongst New Englanders. 

A few years ago, I discovered “The Jordan Marsh Recipe” online while searching for the ultimate Blueberry Muffin.  Simple, sweet, and loaded with blueberries, the recipe has stood out in our home as the ultimate muffin. A perfect use for a pound or two of the ten pounds I bought from Mick and Abby.  A couple of suggestions; use Kerrygold unsalted Irish Butter – its richer and creamier than ordinary butter and worth the extra cost. I also top the muffins with a few scrapings from a whole nutmeg kernel mixed in with the sugar.  Fresh brewed coffee and muffins made with Mick’s blueberries are a welcome treat on a Sunday morning in our house.  Click here to link to Cook’s magazine website and enjoy them next Sunday in your home.