Cannabis Infused Blueberry Muffins

There is something so satisfying about making muffins at home, am I right? They’re fast, easy and require small amounts of simple ingredients that we all usually have on hand. Perfect for right about now. I don’t know about you, but I could definitely use one (or three!) of these right now.

Ingredients:
½ cup cannabutter, melted
1 cup granulated sugar
2 eggs, room temperature
1 t vanilla extract
6 T sour cream
6 T buttermilk
1 T baking powder
½ t salt
1 t cinnamon
2 cups + 2 tablespoons all-purpose flour
2 cups blueberries fresh or frozen (thawed and drained)

Instructions
Preheat oven to 425°F. Grease 1x 6 count muffin pan or 10 standard size muffin tins and line with cupcake liners. Set aside.
In a large mixing bowl combine the melted cannabutter and granulated sugar, beating until combined. Add the eggs in one at a time. Add the sour cream, buttermilk and vanilla extract.
Add 2 cups flour, baking powder, cinnamon and salt. Mix until it begins to come together (not fully incorporated). Toss the blueberries with the additional two Tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick.
Scoop batter into prepared muffin tins, filling about 3/4 of the way. I used a large muffin pan but you can use a regular cupcake/muffin pan. Use a large cookie scoop or a 1/4 cup measure to keep things consistent. If using a large muffin pan, 2 scoops or about half a cup should do it.
Bake for 10 minutes at 425°F, then turn oven down to 375°F and bake for an additional 20 minutes (large muffin pan) or 5 minutes at 425F and 15 minutes at 375F (regular muffin pan), until muffins are golden brown and spring back to the touch.
Remove from oven and allow to cool for at least 15 minutes before eating!

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