This easy blueberry maple syrup recipe takes only 4 simple ingredients and 10 minutes. It’s naturally sweetened with pure maple syrup, so there is no added refined sugar. Top pancakes, waffles, cheesecakes, ice cream and more with this fruity, homemade syrup using fresh or frozen berries.
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Family-Favorite Blueberry Maple Syrup Recipe
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 freezing berries to plop into blueberry Moscow mules, baking into breads and muffins, or everyone’s fave – homemade blueberry zucchini bread, there’s so many anticipated recipes.
But the one thing I make without fail? Homemade blueberry syrup sweetened with pure maple. I love it because it may be made with fresh or frozen blueberries, it comes together as fast as you can whip up a batch of pancakes, and leftovers will keep for weeks in the fridge or even longer in the freezer.
We always have tons of blueberries on hand, but it can also be turned into any type of berry maple syrup, just switching out the fruit. In only 10 minutes, with the ingredients you have on hand, pretty much everything can be drizzled with homemade fruit syrup!
This is our favorite syrup to date. I make it now every time we have pancakes, waffles, etc. It is also very easy to make and I always have the ingredients on hand.
—Trena
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Bring the berries to a boil
Place the 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.
Start to thicken and back of spoon “trick”
Next, add the cornstarch, water slurry mixture 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 it’s 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?
Bonus Tips and Tricks
- If the berries are particularly sweet, add a splash of lemon juice to balance the flavor.
- Blackberries, raspberries, strawberries, or any combination work well.
- For traditional syrup, rather than blueberry maple syrup, replace the maple syrup with an equal amount of sugar.
- For a smoother consistency, puree in a blender after it has cooked.
Now What To Do With This Yummy Syrup?
Of course we think of pancakes, french toast, and waffles, but I have used this syrup in so many other ways as well.
- Swirl in homemade yogurt made in the Instant Pot (the best kind) or cottage cheese
- For swirled pancakes, spoon dollops of cooking pancakes, gently swirl with toothpick, then flip to cook other side.
- Filling for crepes
- Topping for ice cream, angel food cake, or cheesecake
- Stir into oatmeal
- Cocktails – add booze and soda water. For added sweetness, add a touch of simple syrup.
- Give away for homemade gifts
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Homemade Blueberry Maple Syrup (10 Mins)
Ingredients
- 2 cups blueberries, fresh or frozen
- ⅓ cup water
- ¼ cup pure maple syrup, see recipe notes for substitutes
- 2 tablespoons cornstarch
- 2 tablespoons water
- ½ teaspoon vanilla or maple extract
Instructions
- In a small saucepan combine blueberries, water, and maple syrup. Bring to a boil over medium-high heat. Once it's boiling, lower heat, and gently simmer uncovered.2 cups blueberries, ⅓ cup water, ¼ cup pure maple syrup
- 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.2 tablespoons cornstarch , 2 tablespoons water, ½ teaspoon vanilla or maple extract
Notes
Subs for maple syrup
Replace the maple syrup with an equal amount of honey, agave, or sugar.Storing
Refrigerate and store the cooled blueberry syrup in an airtight container or jar. The syrup will last 4-6 weeks in the refrigerator. Alternately, you can also freeze the syrup in glass jars (leave headroom for expansion) or in ziplock freezer bags.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I made the blueberry sauce for a cheesecake client and used monk fruit in lieu of maple syrup/sugar since they wanted it sugar free. It turned out great!
Thanks Darcy! I appreciate you taking to the time to let me know monk fruit works as well!
Best,
Melissa
Thank you for a healthier recipe I very much appreciate you.
You’re welcome, Kat. Glad you enjoyed!
Best,
Melissa
It is delicious!! I followed the instructions as is 🙂
So glad! Thanks for taking the time to let me know.
Best,
Melissa
This is our favorite syrup to date. I make it now every time we have pancakes, waffles, etc. It is also very easy to make and I always have the ingredients on hand
Oh, so delicious!!!! I used frozen blueberries so I omitted the water and used half of the maple syrup because I didn’t want it very sweet.
Hi Mary,
You inspired me to make this tomorrow for Sunday pancakes. I have so many frozen blueberries to use up! I’m glad you enjoyed the recipe.
Best,
Melissa
What would you consider a serving size?
Hi Kait,
2 tablespoons would be a serving size.
Enjoy!
Best,
Melissa
Do you have to add the slurry to it? And would it be good in flavoring iced teas or lemonades?
You can definitely remove the slurry from it and use it for flavoring. You may want to adjust the sweetness, depending on what you are using it for. For instance, if you like sweet tea, you may need to increase the maple syrup or add sugar.
Hi Claire,
Thanks for your suggestions. I’ve also made this with vanilla bean paste, which would give it a more pronounced vanilla taste. I agree, lemon juice does go great with blueberries!
Melissa
I would go with an organic sugar sweetened sauce next time. The maple syrup does not enhance the blueberry flavor like sugar does. The vanilla does not either, so I would omit it next time. In order to get a more intense flavor, I added the juice of one lemon, which helped considerably and gave a nice consistency.