CBD Infused Blueberry Muffins with Pineapple Glaze

Sweet & Tangy VEGAN Muffins infused with CBD are the perfect way to get your day started.

Author PLVNTFOOD by Chef Brianna Gallo


  • 2 Cups All-Purpose Flour + 2 tbsp to coat blueberries
  • 1/3 Cup Vegan Butter room temperature
  • 1 Tsp Vanilla Extract
  • 1/2-2/3 Cup Cane Sugar to taste
  • 1 Cup Plant Milk I used regular unsweetened almond milk
  • 1 Chia Egg*
  • 1/2 Tsp Salt
  • 2 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1 Cup Blueberries**
  • Zest from 1 Lemon
  • CBDfx Blueberry Pineapple Lemon Flavored Tincture however many droppers full you'd like
  • 1 cup powdered sugar
  • 1-3 tsp pineapple juice


  1. Preheat your oven to 375 degrees. Add liners to your cupcake tins and set aside.

  2. Combine vegan butter and sugar until smooth. Stir in vanilla, plant milk, CBD tincture, chia egg and lemon zest.
  3. In a separate bowl, combine flour, baking powder, baking soda, and salt.
  4. Pour dry ingredients into bowl with wet ingredients and stir just until combined - be sure not to overmix or else your muffins can become dense and rubbery.
  5. In a bowl, toss blueberries with 2 tbsp. of flour to avoid the blueberries sinking to the bottom of the muffins. Stir into muffin batter.
  6. Scoop batter into muffin tins and top with a sprinkle of sugar if desired. Bake for 17-21 minutes or until lightly brown on top, and until a toothpick inserted into the middle of the muffins comes out clean.

  7. Allow to cool completely, and when cooled mix together your powdered sugar and pineapple juice until an icing forms, drizzle over top of the muffins and top with more chia seeds.

Recipe Notes

*Mix 1 tbsp ground chia seed with 2 tbsp water and allow to sit for 5 minutes until it gelatinizes. Use the same as an egg

**You can use fresh or frozen blueberries. If you use frozen, let them thaw completely and remove as much moisture as possible from them before adding to the dough