Blueberries Are Good For Dogs!


There are plenty of human foods that should not be given to dogs, but blueberries are not one of them.

Like us, there are many benefits dogs can reap from eating blueberries.

Blueberries are low in fat and high in fiber and vitamin C. Other nutrients included are manganese and vitamin K.

Lower cholesterol and improved heart function are just two of the benefits from feeding blueberries to your pup.

Sled dogs were fed blueberries for a study conducted by the University of Alaska Fairbanks in 2006. Results showed that these dogs had increased levels of antioxidants in their blood, which help in fighting cancer and heart disease.

It has also been shown in studies that blueberries can lower stroke risk and improve cognitive function in older dogs as well.

There are a few ways to give your dog blueberries. The best way to make sure they get the most nutrients is to feed them fresh berries. Fresh frozen berries also make a nice, crunchy treat for your dog.

Many commercial dog foods and treats contain blueberries. However, these may have less benefits than fresh blueberries, because many of the nutrients will be cooked out or combined with preservatives.

Make sure you don’t give your dog too many blueberries. They should be an occasional snack, not a daily treat. Too many blueberries for your pet can result in gastric upset and diarrhea. Consult your vet on what a safe amount of blueberries is for your dog. In most cases, ten or less will be safe.

Don’t feed your pup sugary treats containing blueberries like muffins or pancakes.

Instead, you can try making some homemade doggy treats with the recipe below.



(Makes about 30)

1½ cups oat flour

2½ cups quinoa flour

¾ cup flax meal

½ cup frozen, organic, unsweetened blueberries

¼ cup olive oil

1 large egg



1. Preheat oven to 350°F

2. In a large bowl, mix together all ingredients with 1 cup water to form dough. Roll out mixture between two sheets of plastic wrap to ¼ inch thick; remove plastic wrap and cut out biscuits with 3 ½ inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits.

3. Space biscuits 1 inch apart on a parchment-lined baking sheet. Bake for 30 minutes until nicely browned and firm.

4. Transfer biscuits to a wire rack. Turn off oven and place rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.

(recipe from

{article by Brittany, fetch! intern}

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