MMJ EDIBLE RECIPE Blueberry Oatmeal Muffins


  • 3 tablespoons cannabis-butter
  • 1 2/3 cups old fashioned rolled oats
  • 2/3 cup flour
  • 1/2 cup whole-wheat flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1/4 cup canola oil
  • 2 teaspoons lemon zest
  • 2 large eggs
  • 2 cups frozen blueberries
  • 2 tablespoons flour (for tossing blueberries)
  • cooking spray
  • 2 tablespoons granulated sugar


  1. Preheat the oven to 400ºF
  2. Melt 3 tablespoons cannabis-butter in a medium skillet over medium heat. Add the oats and cook, stirring frequently until the oats turn a golden brown (about 6 to 8 minutes).
  3. Transfer the oats to a food processor and process into a fine meal (about 30 seconds). Once processed, place in a large bowl.
  4. Add the flours, sugar, cinnamon, baking powder, baking soda, and salt to the oats and mix well. Then make a well in the center of the mixture.
  5. In a separate bowl, combine the buttermilk, canola oil, lemon zest, and eggs. Once combined, add to the center of the flour and oats mixture and stir until moist.
  6. Toss the blueberries with the 2 tablespoons flour and fold them into the batter.
  7. Grease the cups of a muffin pan with cooking spray and pour the batter evenly among them. Sprinkle the tops with 2 tablespoons granulated sugar, dispersing evenly.
  8. Bake for 20 minutes, or until the muffins spring back when touched lightly in the center. Remove the muffins from the pans immediately and let cool on a wire rack.
Yield: 16 muffins
Serve immediately and enjoy!
Leftover muffins can be stored in an airtight container for up to 7 days.

Thank You: MassRoots

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