2½ cups almond flour
¼ teaspoon baking powder
½ teaspoon salt
¼ cup unsalted cannabis-infused butter, melted and cooled to room temperature
3/4 cup heavy cream
1/4 teaspoon almond extract
1/8 cup Swerve sweetener
½ teaspoon baking soda
½ cup fresh blueberries
Preheat oven to 375 Fahrenheit. If not using a silicone muffin pan, grease muffin pan or line with cupcake papers.
In a small bowl, whisk together almond flour, baking powder, and salt.
In a large bowl, whisk together melted butter, heavy cream, egg, almond extract, Swerve, and baking soda.
Add almond flour mixture to wet ingredients. Stir gently to combine.
Fold in blueberries.
Spoon batter into the muffin tin.
Bake about 15 minutes, until a toothpick inserted into a muffin comes out clean.
Allow muffins cool for 10 minutes in the pan before eating.
Store in the refrigerator.