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Blueberry Yogurt Dog Cupcakes

Wholesome, vet-approved pupcakes made with fresh blueberries and a yogurt frosting.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 cupcakes
Course: Snack, Treats
Cuisine: American, Pet Food
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Base
  • 1 cup whole wheat flour or oat flour
  • 1 tsp baking powder
  • 1 egg large
  • 0.5 cup plain Greek yogurt xylitol-free
  • 0.25 cup unsweetened applesauce or water
  • 2 tbsp coconut oil melted
  • 0.5 cup blueberries fresh or frozen
Frosting & Topping
  • 0.5 cup thick Greek yogurt or dog-safe cream cheese
  • 1-2 drops natural blue food coloring optional
  • 0.25 cup blueberries for garnish

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together the flour and baking powder.
  3. In a separate bowl, mix the egg, yogurt, applesauce, and melted coconut oil until smooth.
  4. Pour wet ingredients into dry and mix until just combined.
  5. Gently fold in the 1/2 cup of blueberries.
  6. Fill muffin cups 3/4 full and bake for 15–20 minutes until golden.
  7. Cool completely on a wire rack.
  8. Mix frosting yogurt with coloring (if using) and spread or pipe onto cooled cupcakes.
  9. Top with fresh blueberries and serve.

Notes

Ensure all yogurt used is free from Xylitol (birch sugar), which is toxic to dogs.