If you like blueberry cobbler and cupcakes, this is the combination you have been waiting for! These sweet medicated treats are great for breakfast on the go or a scrumptious snack anytime! We like to make them in double batches!
Ingredients
- Vegetable shortening or butter for greasing the pan
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 1/4 teaspoon ground nutmeg
- 1 cup milk
- 1/4 cup cannabis infused butter melted
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 3/4 cup fresh or frozen blueberries
- about 2 teaspoons coarse natural sugar optional
- whipped cream, icing or ice cream for serving optional
How it’s done:
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Preheat oven to 350 degrees F.
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Grease 12 muffins tins with vegetable shortening or butter.
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In a medium bowl, stir together flour, baking powder, salt, sugar, and nutmeg.
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Whisk in milk, melted canna-butter, and vanilla and mix just until smooth and well combined.
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Fill each muffin tin about 1/2 full.
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Sprinkle blueberries onto the batter, but do not press them into the batter.
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Sprinkle tops of cakes with coarse sugar, if using.
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Bake until golden brown, about 40 to 45 minutes. Let cool in pan for 5 minutes, then remove to a cooling rack.
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Serve warm or cooled with whipped cream, frosting, or ice cream.
