Banana Berry
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Blueberry Muffin
60% THCXBlueberry Muffin
60% THCXđ°
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Blueberry Muffin THCX 60%, the blueberry muffin you don’t serve with coffee. Ripe blueberry up front, golden dough fresh out of the oven, soft vanilla, then an earthy base that sets the record straight. Dense bud, copper-orange pistils, creamy frost from top to bottom. It smells like Sunday brunch. It’s not on the menu. We had to tape a note to the office fridge.
60% is the top of our range: take it slow, especially if it’s your first THCX flower. To compare it with the rest of the line-up, head over to our THCX flowers.
Keep Blueberry Muffin stored away from light and heat, in its sealed pouch, to protect the frost and aroma over time. The 60% THCX content places it among the stronger options for anyone building a space muffin mood at home.
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THCX CONCENTRATION: 60% | ORIGIN: USA (created by Humboldt Seed Company in California: Razzleberry Ă Purple Panty Dropper, according to the breeder. The second parent really is called that. We checked, we blushed) | CULTIVATION: HYDROPONIC (no soil, roots in a nutrient solution measured to the milligram. The only muffin that rose in water instead of an oven) | CURING: SLOW AND CONTROLLED (we let it rest, like dough: the blueberry and vanilla need time to settle. So do we, but nobody gives us any) | STORAGE: Store Blueberry Muffin 60% THCX in its airtight packaging, away from light, heat and humidity (and not on the breakfast shelf. We know your flatmate).
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First bite, sorry, first puff: ripe blueberry, sweet, almost jammy, with that little tang of the berry waking up the tip of your tongue. Mid-palate it thickens into warm muffin dough, butter and a round vanilla that wraps everything up. The finish stays creamy, then slides into an earthy base, a touch of spice and dried herbs reminding you the recipe comes from hemp, not the bakery. Myrcene and caryophyllene run the kitchen, limonene works the pass. Coffee optional. Breakfast not included.
Open the bag: blueberries mashed with a fork, brown sugar caramelising, a tray of muffins turning golden in the oven. Then the vanilla arrives, round, almost patisserie-like, with a floral touch of chamomile, before a base of forest floor and damp earth reminds you this isn't a bakery. It fills the room in three seconds. The office spent the whole morning trying to work out where the cake smell was coming from. We said nothing.
Stocky, irregular bud, tapered on one side and domed on the other, like a muffin that only rose on one side of the tin. Fir-green coat speckled with soft green, studded with small copper-orange pistils curling across the whole surface, under a tight, creamy frost. Up close, it's a tangle of rust-coloured pistils and milky trichomes, sitting on leaves so dark they lean towards midnight blue. Hand-trimmed, compact under the finger, just sticky enough. A blueberry? Not a single one. We checked with a magnifying glass. So did the intern. Twice.
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