Infused Blueberry Lemon Muffins (A Bright Summer Bake)

Blueberry muffins are the friendliest bake there is: one bowl, no mixer, and a bakery-worthy payoff in about twenty minutes. Add lemon zest and a little cannabutter, and you have a bright, tender summer muffin that’s easy to portion and easy to dose. This is a great starter bake if you’ve never made an infused batter before — muffins are individually sized, so the math stays simple.

Key takeaways

• Makes 12 muffins, so your total infusion divides neatly by 12.
• Uses cannabutter in place of regular butter — no special equipment needed.
• Baking at 375°F is safe for potency; the muffin interior never gets near the temperature that degrades THC.
• Start with half a muffin, wait a full two hours before considering more.
• Total time: about 15 minutes of prep plus 20 minutes in the oven.

Ingredients

Makes 12 muffins

• 1/2 cup (1 stick) cannabutter, melted and cooled slightly
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup whole milk or buttermilk
• 1 tablespoon fresh lemon zest (about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour, plus 1 tablespoon for the berries
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups fresh blueberries

Optional lemon glaze: 1/2 cup powdered sugar whisked with 1 tablespoon lemon juice.

Instructions

1. Heat the oven. Preheat to 375°F and line a 12-cup muffin tin with paper liners. Liners matter here — they keep every bit of the infused batter in the muffin instead of stuck to the pan.
2. Combine the wet ingredients. In a large bowl, whisk the melted cannabutter with the sugar until smooth. Add the eggs one at a time, whisking well after each, then whisk in the milk, lemon zest, lemon juice, and vanilla.
3. Whisk the dry ingredients. In a second bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Coat the berries. Toss the blueberries with the reserved 1 tablespoon of flour. This light coating keeps them suspended in the batter instead of sinking to the bottom.
5. Bring it together. Add the dry ingredients to the wet and fold with a spatula until just combined. A few streaks of flour are fine — overmixing develops gluten and makes muffins tough and tunnelled.
6. Fold in the blueberries. Add the floured berries and fold two or three times, no more.
7. Portion evenly. Divide the batter between the 12 cups, filling each about three-quarters full. Even portioning is what keeps the dose per muffin consistent, so take an extra moment here — an ice cream scoop makes it easy.
8. Bake. Bake 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool. Let the muffins rest in the pan 5 minutes, then transfer to a wire rack. If you’re glazing, wait until they’re completely cool or the glaze will slide right off.

Dosing and safety

Your dose per muffin depends entirely on the strength of your cannabutter, which varies with the flower you started from and how efficiently it infused. The math is straightforward once you have an estimate: divide the total THC in the 1/2 cup of cannabutter by 12. If your half cup contains roughly 100 mg of THC, each muffin lands somewhere near 8 mg. If you’re working from a lab-tested product, use its stated numbers; if you infused at home, treat your estimate as approximate and lean conservative.

A few ground rules worth following every time:

• Start low and go slow. Begin with half a muffin, especially the first time you bake a new batch of cannabutter.
• Give it time. Edibles typically take 30 to 90 minutes to come on, and sometimes closer to two hours. Do not eat a second muffin because the first one “isn’t working.”
• Effects last. Plan on four to eight hours, and don’t drive or operate machinery.
• Label and store safely. Mark the container clearly and keep it well out of reach of children and pets. Infused muffins look exactly like regular muffins.
• Know your local laws. Rules on home infusion and possession vary widely. This is for adults 21+ where legal.

These muffins are food, not medicine — we’re not making any health claims here, just baking something that tastes good.

Storage

Keep the muffins in an airtight, clearly labeled container at room temperature for up to 3 days, or freeze them individually wrapped for up to 3 months. Freezing is actually the better option for infused baked goods: it keeps them fresh and adds a small barrier against someone grabbing one absentmindedly.

Frequently asked questions

How much THC is in each muffin?

It depends on your cannabutter. Divide the total THC in the 1/2 cup you used by 12 to get the approximate amount per muffin. If your half cup holds around 100 mg, each muffin is roughly 8 mg. Portion the batter evenly so that estimate actually holds.

Will baking at 375°F destroy the THC?

No. Oven temperature and the temperature inside the muffin are two different things. The interior of a baked muffin stays around 200°F because of its moisture content, well below the point where prolonged heat meaningfully degrades cannabinoids. Just don’t extend the bake far past the point of doneness.

Can I use frozen blueberries?

Yes. Use them straight from the freezer without thawing, and toss them in flour as you would fresh berries. Thawed berries bleed purple streaks through the batter and add water that can make the crumb gummy.

Can I substitute canna-oil for cannabutter?

You can. Swap in 1/2 cup of a neutral infused oil for the cannabutter. The muffins will be a touch more moist and slightly less rich in flavor, and the dosing math works the same way.

Earn rewards on your dispensary runs

Picking up flower or a pre-made infused product for your next bake? HighRewards gives you points for shopping at participating dispensaries, and those points turn into real gift cards — Amazon, Starbucks, and more. Download the HighRewards app and start earning on purchases you’re already making.

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