Start off by preheating your oven to 375°. As that warms up, you can take this time to grease your 12 muffin cups. Or, if you’d like, you can line each one with some specific muffin paper liners.
Next, you’ll need to get your hands on a mixing bowl. In it, mix together ½ teaspoon of salt, 2 teaspoons of baking powder, and 2 cups of flour. Then set it aside.
Then, grab another (smaller) mixing bowl. In this one, sprinkle 1-2 tablespoons of flour over your delicious blueberries. And once those are finely coated in flour, you can set that bowl to the side for the time being, as well.
Now, in another big bowl, beat ½ cup of cannabis-infused butter with ¾ cup of sugar. Keep that going until the contents are airy and light.
When that happens, you can beat in your eggs, before stirring in your lemon zest and vanilla extract.
Then, fold in that flour mixture from before, alternatively with your milk.
Once those are properly folded and blended in, you can fold in your blueberries. Don’t stir - be gentle here. You don’t want to damage or mash your berries.
Then, with a spoon, transfer the batter into those muffin cups.
Now, grab a small mixing bowl. In it, mix together ½ teaspoon of cinnamon, 5 tablespoons of sugar, and 2 tablespoons of flour.
Follow that up by cutting in 2 tablespoons of cannabis-infused butter, and continue to blend everything together until the contents start to look like coarse crumbs. When that happens, you can take this crumble mixture, and strategically sprinkle it over the batter in the muffin cups.
When your oven is ready, toss them inside to bake for 20-25 minutes. When they pass the traditional “toothpick test of done-ness,” you can remove them from the oven, and place them on a wire rack (still in their pans) to cool down.
Then, once they are mellow enough to handle, you can start eating!