Preheat oven to 350F degrees. Line 12 muffin cups with cupcake liners. Set aside.
In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside.
Use an electric mixer in a large bowl to beat together cannabis butter, butter, and sugar until well combined and creamy.
Beat in eggs, sour cream, lemon juice, and lemon extract until well combined and light and smooth.
Lower mixer speed and mix in dry ingredients and mix until just combined. Do not over mix.
Remove from mixer and gently fold in the blueberries.
Fill each cupcake liner about ¾ the way full with batter. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.