Cannabis Infused Muffins with Blueberry, Lavender, and Chocolate Chip
1 lightly greased muffin pan or muffin pan with paper liners
1 ½ sticks (3/4 cup) unsalted butter (to make canna-butter)
¼ ounce of ground cannabis flower or ½ ounce high-quality cannabis trim
2 cups all-purpose flour (subtract 2 Tbsp if using whole wheat)
½ stick unsalted butter (to help manage flavor), softened
Place the Crock Pot on low heat and add 1 cup of water, 1 ½ sticks of unsalted butter, and ¼ ounce of ground cannabis flower.
Set your Crock Pot to low and let the contents simmer for 8 to 24 hours, stirring every now and then.
Once you've let the mixture simmer for your desired amount of time, pour it into a glass container that can go in the fridge. Use a cheese cloth or fine mesh strainer to get rid of all the plant matter from the butter. Get as much liquid off of the plant product as you can by squeezing or pressing it before throwing out the leftoverplant material.
Store the leftover liquid in your fridge overnight or until the butter becomes solid. You'll be able to see when the separation between water and butter occurs, which means it's now time to take out your canna-butter infused creation from the water to use in recipes! After you remove the canna-butter, get rid of any excess water.
The canna-butter will need to be softened before using it in the blueberry muffin recipe. Let it sit out at room temperature; heating it in a microwave oven is not recommended.
In a medium bowl, add and whisk together flour, baking powder, and salt. Set mixture aside.
In a bowl, cream the softened butter, canna-butter, and sugar with a hand mixer.
Add in eggs, one at a time, until fully combined.
Begin folding in the flour mixture slowly, alternating with milk until they are fully combined.
Gently fold in the frozen blueberries, chocolate chips, and lavender with a spatula or large spoon.
Fill each well of the muffin pan to about 3/4ths full using a cookie or ice cream scoop to portion out the mixture.
To see if your cake is done, stick a toothpick into the center. If there's no batter on the toothpick when you pull it out, the cake is done (this usually takes 20-25 minutes).
Let the muffins cool in the pan for a few minutes before taking them out. For best results, set wire rack on top of towel so that it doesn't slide around. Once they're cooled completely, you can enjoy!
GasDank ships this discreetly anywhere in Canada and delivers it the same day across Toronto and the GTA, usually in one to two hours. Every order arrives in unmarked, odour-proof packaging, and valid 19+ ID is checked on your first delivery.
Dosing: The Part Most People Get Wrong
Homemade edibles are difficult to dose precisely because potency depends on the strength of your starting material, how thoroughly you decarbed it, how much infused fat actually made it into the batch, and how evenly the mixture was stirred.
Treat the first batch as a test. Eat a small portion, wait a full two hours, and write down what you used and how it felt. That single note turns guesswork into a repeatable recipe.
Storage and Food Safety
Store finished edibles in a sealed container in the fridge, or freeze them if you are keeping them beyond a few days. Cannabinoids degrade with light and heat just as they do in flower.
Label everything clearly and keep it well out of reach of children and pets. Infused baking looks and smells exactly like the ordinary version, which is precisely why accidental doses happen.
Common Mistakes to Avoid
Overheating is the most frequent error. Pushing butter or oil too hot burns off terpenes and can degrade cannabinoids, leaving a harsh taste and a weaker result. Keep the heat low and slow.
Skipping decarboxylation is the second. Raw cannabis is mostly THCA rather than THC, so without gentle heating first, the finished edible will be far weaker than expected.
Under-mixing is the third. If the infused fat is not evenly distributed, one cookie can be mild and the next uncomfortably strong.
