Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

Cream the butter and sugar together in a large bowl until light and fluffy. This gives the muffins their soft, bakery-style texture.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.

In a separate bowl, whisk together the flour, salt, and baking powder.

Combine wet and dry ingredients:

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Then slowly pour in the milk and mix on low speed until a thick, smooth batter forms — don’t overmix.

Add blueberries:

Mash ½ cup of the blueberries with a fork and gently fold them into the batter (this gives the muffins a lovely blueberry flavor throughout).

Add the remaining whole blueberries and fold in gently by hand.

Fill the muffin cups:

Divide the batter evenly between the muffin cups, filling each about ¾ full.

Sprinkle the tops generously with sugar for that classic Jordan Marsh sparkle.

Bake for 25–30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Cool slightly on a wire rack. Serve warm with butter — or share with someone who could use a little sweetness today.