Peanut Butter & Blueberry Pupcakes

6 pupcakes
30 min

A small batch of tasty and healthy peanut butter and blueberry pupcakes to celebrate your furry four-legged best dog friend!

These are so quick and so easy, in less than forty five minutes, your birthday pooch will be chowing down on a tasty birthday treat! 


Plus it’s a small batch too, only six cupcakes, err pupcakes, so leftovers spoiling is minimized if you’re a one dog household or have a smaller dog.  You can even freeze these too, dole ’em out here and there.  Oh, serve ’em mostly frozen on a hot day!  Oh that’s fun!


Just a few simple ingredients!

The batter comes together in a flash, all in one bowl and is very easy to mix.


And with whole wheat flour, oats, and blueberries, they're on the healthy side of treats too.


Be sure to drop by the recipe at The Bake Dept for more on this great recipe.

These bake up as regular size cupcakes which are great for those big dogs out there but can certainly be broken up or sliced for smaller dogs or just smaller portions in general.

A note on the peanut butter -- just make sure you use peanut butter that does not contain xylitol as that ingredient is toxic. It's also known as birch sugar, fyi.

All baked up and ready for our birthday boy!

Super cute, right?!

And they were a hit too! Happy birthday to our big boy Finn!


Be sure to swing by The Bake Dept for more on this recipe as well as other great baked treats for dogs!

Peanut Butter & Blueberry Pupcakes
Recipe details
  • 6  pupcakes
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 1 large egg, whisked
  • 1 cup (113 g) whole wheat flour
  • 1/3 cup (30 g) quick cook oats
  • 1/2 cup (118 ml) water
  • 2 tablespoons (30 ml) honey
  • 1/3 cup (90 g) peanut butter*
  • 2 tablespoons (30 ml) canola oil
  • 1/2 teaspoon (2 g) baking powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/4 cup (48 g) blueberries, fresh or frozen
Instructions

Begin by preheating the oven to 350° F (180° C) and line a muffin tin with 6 paper liners.
Whisk the egg in a large bowl until combined. Add the remaining ingredients except for the blueberries and stir together.
Fold in the blueberries gently and divide the batter between the 6 lined muffin tin wells.
Bake the pupcakes for 18-20 minutes, until lightly golden brown. Test with a toothpick and if it comes out clean, they are ready.
Cool in the pan for about 5 minutes then remove the pupcakes to a cooling rack to cool completely. Decorate the tops with additional peanut butter or leave plain.
Tips
  • *Please ensure your peanut butter is xylitol-free (also known as birch sugar) as it is toxic to dogs.
  • For more tips and details about this recipe, swing by The Bake Dept!
Becky at The Bake Dept
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