Blueberry Muffins With a Lemon Glaze

Jordan Marsh Blueberry Muffins with Lemon Glaze {}

Jordan Marsh Blueberry Muffins with Lemon Glaze {}

If you are anything like me you were glued to the TV Tuesday night eagerly anticipating this season’s winner on Dancing with the Stars. I don’t ordinarily watch these shows. I normally watch the highlights, clips here and there; but for the most part I don’t really watch. Not because I don’t want to, but because I have commitment issues.

So, instead of kicking myself for missing yet another season, I finally used my DVR for its intended purpose, and taped it to watch at my leisure; meaning after the kids have gone to bed. This was my first full season of Dancing, and was too much for me to handle. I was completely torn between the finalists. In case you missed it (or care), the finalists:

Hines Ward: That man’s smile just lights up a room. He’s so cute…Carrie Ann was totally right; when he dances you forget it’s a competition and become entranced in all that is Hines. You can tell he works hard, and has fun. I’d like to model my huggie talking bear after him, and then take him to a dive bar for shots of tequila. A fight would ensue and he’d kick ass, football style. Then we’d dance the Samba straight outta there.

Chelsea Kane: She’s was straight-to-the-vein shot of youth. She’s undeniably what every 22 year old wants to dance like – Ok, what I want to dance like; energetic, perky, raar! I loved every second of her routines. Judging by her scores, I thought she’d be the clear winner. She didn’t win, but I think Chelsea’s found herself a man. Don’t tell me you didn’t notice the touchy-feelies between Chelsea and Mark Ballas. I sooo did… Forget the Mirror Ball trophy, Chelsea – Mark is CUTE! Go for it!

Kirstie Alley: Every single woman in America, young, old, skinny and fat had to love Kirstie Alley for her tenacity, her sauciness. Week by week we cheered as she shimmied her way to a slimmer waistline, and into our hearts. She wasn’t the best dancer of this competition, never really topped the leader board; but she injected her personality in every dance. I wanted her to win. She’s a hot 60 years old – A flippin’ badass. When I grow old, I want to be Kirstie Alley. Word up…

America voted for Hines, and that huggie bear truly deserved to win, but my heart belongs to Kirstie – Because like her, I struggle with my weight. Well, that’s not entirely true. I struggle to get down to a size 6 frame. It’s been over 3 long years since I’ve squeezed my ass into a pair of size 6 jeans, but I don’t let it get me down. Like Kirstie, I persevere. She’s my new superhero… At least till I find a new hero. My old one was Wolverine…

I don’t want to talk about it.

Jordan Marsh Blueberry Muffins with Lemon Glaze {}

So in honor of my new superhero, I baked Jordan Marsh blueberry muffins. I don’t remember Marsh Department stores, just as I’m sure some of the young ins don’t remember Cheers or Kirstie Alley; but I’m bringing these and my sexy back. I’m takin’ something old and making it new again. It’s all about the recycle, baby.

Jordan Marsh muffins are delicioso, moist and extremely cake-like. I used cake flour, brushed them with a nice lemon glaze, and made these muffins mini. Yes, mini – Cause we’re trying to shrink that waistline. Resist the urge to pop 10 of these minis in your mouth at one time.

Jordan Marsh Blueberry Muffins with Lemon Glaze {}

Yea – I know you want this…And I reckon you’re go’on like it…

So you’re going to do something for me. Bake these, followed by a hot shimmy, a broody paso doble and a cheeky samba.

Go on; get your sexy back…

And do you…

Mini Jordan Marsh Blueberry Muffins with Lemon Glaze --


Recipe: Jordan Marsh Muffins

Adapted From: We’re Not Martha

Makes 42 mini muffins


  • 1/2 (1 stick) cup butter
  • 1 (8oz) cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 (8oz) cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tsp. ground cinnamon
  • 1/2 cup buttermilk
  • 1 pint of fresh blueberries
  • Lemon glaze – Recipe follows


  1. Preheat oven to 375°F. Line 2-24 mini muffin tins with mini cupcake liners. You can find the mini muffin cupcake liners here.
  2. In a large mixing bowl, sift the cake flour, baking powder, salt, and ground cinnamon once. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 4 minutes.
  4. Add eggs, one at a time, beating well after each addition. Stop the mixer and scrape the bowl as needed. Stir in the vanilla extract.
  5. Add the dry ingredients to the creamed butter in 3 parts, alternating with the buttermilk; beginning and ending with the flour. Mix until just moistened
  6. Mash ¼ of the blueberries and fold into the batter. Fold the rest of the blueberries gently. Be careful not to over mix. This should only take a few seconds.
  7. Fill the lined mini muffin liners using a 1 ½ tbs cookie scoop to get even amounts.
  8. Bake at 375°F for 12-15 minutes or until an inserted toothpick comes out clean. Remove mini muffins from the oven and cool in the tins for about 5 minutes. Remove the muffins from the tins and allow to cool completely on wire racks. Brush with lemon glaze.

Eat one, then shimmy… Cause these are gooood.

Lemon Glaze


  • 1 1/2 tablespoons milk
  • 9 tablespoons confectioners’ sugar*
  • Juice of 1 lemon

Combine all ingredients in a small bowl and whisk until smooth. Lightly brush glaze on each mini muffin.

*Here’s the deal-ee-yo… I totally threw this glaze together, so the recipe is not set in stone. If you like it – Awesome sauce; however, you can totally adjust the confectioners’ sugar to taste and consistency. Begin with 6 tablespoons, adjusting as needed.

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