Easy to make Blueberry Syrup takes only 4 simple ingredients and 10 minutes. This healthy blueberry syrup recipe is naturally sweetened with maple syrup, so there is no added sugar. Read on to see all the unique ways you can use this fruity, homemade syrup!
Every year I get a little bananas when it comes blueberry picking.
I require the whole family help pick because I have BIG PLANS. From Blueberry Syrup, Blueberry Maple Moscow Mules, Fresh Blueberry Buttermilk Pie, or Blueberry Zucchini Bread, there’s a lot of essential recipes.
This past year, though, following through on my ambitious line up of recipes was sabotaged by real life.
Let’s just keep this between you and me, but I still have a ridiculous amount of blueberries left in my freezer from last summer’s “FAMILY FUN-TACULAR BLUEBERRY PICK-A-THON.”
(It’s all in the sell when it comes to kids’ being forced to pick in Indiana’s 90% humidity)
Since Blueberry Syrup can also be made with frozen blueberries, this recipe cleared out freezer space for 2018’s highly anticipated “BLUEBERRY BONANZA FAMILY JUBILEE.”
I’ve made this recipe several times in the past months because I really have a lot of blueberries left (shhhh), it only takes less than 4 ingredients and less than 10 minutes to make, and pretty much everything we consume now is dosed with blueberry syrup.
What To Do With Blueberry Syrup
- swirl in homemade yogurt or cottage cheese
- pour on pancakes or waffles (Fabulous on Double Chocolate Pancakes or Flourless Banana Oat Pancakes
- while cooking pancakes, put dollops of syrup in batter, gently swirl with toothpick, then flip to cook other side
- use as an ice cream topping
- top oatmeal, like Banana Baked Oatmeal
- add booze and soda water
- give it away for gifts (Yes, teacher friends, no surprises here with your end-of-year gift.🤗)
How to Store Blueberry Syrup and How Long Will it Last?
I pour mine in canning jars and store it in the refrigerator. Any airtight container will do, though. It will last 4-6 weeks.
If you plan on storing it longer, you can also freeze blueberry syrup. Either freeze in the canning jars (leaving some room at top for expansion) or pour into ziplock freezer bags.
How to Make Blueberry Syrup
First place blueberries, water, and maple syrup into a small saucepan and bring to a boil. If your blueberries are frozen, this may take a little longer.
Add cornstarch / water slurry and simmer until thickened. (For all of you not in the know: “slurry” means a semi-liquid mixture of water and something solid, like cornstarch. Don’t you feel infinitely smarter now?)
You’ll know when your blueberry syrup is done when it coats the back of a spoon. This doesn’t take very long, about a minute. TIP: If it gets too thick, just thin it back out with some water.
See, that wasn’t hard. Was it?
SAVE THIS TO BLUEBERRY SYRUP YOUR PINTEREST BOARD!
- 2 cups blueberries, fresh or frozen
- 1/3 cup water
- 1/4 cup pure maple syrup
- 2 tbsp. cornstarch,
- 2 tbsp. water
- 1/2 tsp. vanilla or maple extract
- In a small saucepan combine blueberries, 1/3 cup water, and maple syrup. Bring to a boil over medium-high heat. Once it's boiling, lower heat, and gently simmer uncovered.
- In a small bowl whisk together cornstarch and 2 tablespoons water until smooth and well mixed. Stir cornstarch / water slurry into simmering blueberries. Continue to simmer and stir until sauce begins to thicken and coats back of spoon, about 1 minute. Remove from heat and add extract.
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Here are some items I used to make this recipe:
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