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A single blueberry dog cupcake with yogurt frosting on a wooden surface

Blueberry Dog Cupcake with Yogurt Frost

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 cupcakes
Ingredients Method

Ingredients
  

  • 1 cup whole wheat flour
  • ½ cup rolled oats blended into oat flour
  • 1 egg
  • ½ cup unsweetened applesauce
  • ¼ cup plain unsweetened yogurt
  • ½ cup fresh blueberries
  • 2 tablespoons coconut oil melted
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon optional
  • ½ cup plain Greek yogurt for frosting
  • 1 –2 tablespoons peanut butter xylitol-free (for frosting)
  • 1 tablespoon mashed blueberries for frosting, optional

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease the cups.
  2. In a medium bowl, mix whole wheat flour, oat flour, baking powder, and cinnamon.
  3. In a second bowl, whisk together egg, applesauce, yogurt, and melted coconut oil until smooth.
  4. Pour wet mixture into dry ingredients and stir until a thick batter forms. Do not overmix. Fold in blueberries gently.
  5. Scoop batter into muffin cups, filling each about two-thirds full.
  6. Bake for 18–22 minutes, until tops are set and a toothpick inserted in center comes out clean.
  7. Cool in pan for 10 minutes, then transfer to a wire rack and cool completely before frosting.
  8. For frosting: mix Greek yogurt, peanut butter, and mashed blueberries until smooth. Refrigerate for 15 minutes if too loose.
  9. Spread a small spoonful of frosting on each cooled cupcake. Optionally top with a blueberry.
  10. Serve one cupcake as a treat. Store leftovers in refrigerator for 3–4 days or freeze for longer storage.