Heat a little coconut oil in a saute pan over high heat. Sear the chicken breast until lightly browned. Flip to the other side and continue cooking until it is cooked all the way through, but not overcooked. In fact, it can still be a little under-cooked since it will be baked with the other ingredients later. Allow to cool.
Boil the sweet potatoes until soft. Drain well. Then, mash them until smooth.
preheat oven to 350
Puree the chicken in a food processor until smooth. Fold the chicken into the mashed sweet potato and mix well. Whisk the eggs and fold into the mix. Melt the coconut oil and fold that in. Then fold in the honey, blueberries, and corn meal. Mix until well combines and the mixture holds shape.
Spray the cupcake molds with pan coating. Spoon in the mixture. Bake until slightly browned and they begin to pull away from the mold (about 10 to 15 minutes). Remove from heat and allow to cool. When they are cool enough, remove them from the pans.
Make the frosting. Puree the blueberries in a food processor until well broken down, but not too wet. Add the peanut butter and pulse until a smooth consistency. Put in a star tipped pastry bag. Pipe on top of the pupcakes. Garnish with a blueberry.
Have your dog do a trick and reward him/her with a fresh baked pupcake. Repeat as desired. But, not too many. These may have nutritional value; but, they don't substitute regular dog food.
