Blueberry Pup Muffins
The kind of muffin she'll beg for at 7am. Soft, golden, packed with bursting blueberries.
“My grandma made blueberry muffins every Sunday. Monkey gets these. I get the regular ones. We’ve worked out a system.”
Chris Schmidt · The Chef Series
Ingredients
- Olive oil (for greasing)
- 1 cup rolled oats
- 1 cup whole wheat flour
- 2 eggs, separated
- ½ cup unsweetened natural applesauce (no sugar added)
- 2 tablespoons water
- 1 cup blueberries
How to make them
- Preheat the oven to 350°F. Lightly grease a mini muffin pan with olive oil.
- Combine the rolled oats and whole wheat flour in a large bowl. Stir in the egg yolks, applesauce, and water. The mixture will be thick. Gently stir in the blueberries.
- Beat the egg whites to stiff peaks using an electric hand mixer. Fold the egg whites into the batter.
- Spoon the batter into the prepared mini muffin pan.
- Bake at 350°F for 25 minutes, until batter has set and is lightly browned.
- Transfer the pan to a cooling rack and let muffins cool completely.
Keep them happy
Store in an airtight container for up to a week, or up to 3 weeks in the refrigerator. These also freeze beautifully... defrost one or two as needed for treat time.
Meet the Makers
Chris Schmidt
The Chef
Chris Schmidt is a Dallas-based chef who's currently launching a hot sauce brand and spends most of his free time on foodie trips across the South. He got into dog-friendly cooking when Monkey started stealing scraps off his counter. He still can't figure out how she gets up there.
Monkey
The Taste Tester
A loyal chihuahua with strong opinions and a permanent spot under the prep counter. Approves only the recipes that make it into print.
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