Easy 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. Top pancakes, waffles, cheesecakes, ice cream and more with this fruity, homemade syrup!
easy homemade Blueberry 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 Blueberry Maple Moscow Mules, Fresh Blueberry Pie, or Blueberry Zucchini Bread, there’s so many anticipated recipes.
Blueberry syrup, with a hint of maple, may be made with fresh or frozen blueberries, or use a combination any berries you have on hand. Leftovers will keep for weeks in the fridge or store longer in the freezer.
With only four ingredients and less than 10 minutes, pretty much everything can be drizzled with homemade fruit syrup!
How to Make Blueberry Syrup
First, 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.
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?
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.
Ways to use it
Of course we think of pancakes and waffles, but there are a multitude of ways to use this syrup!
- Swirl in homemade yogurt or cottage cheese
- Pour on pancakes, french toast, or waffles, like Chocolate Pancakes, healthy Flourless Pancakes, or gluten free waffles.
- For swirled pancakes, spoon dollops of cooking pancakes, gently swirl with toothpick, then flip to cook other side.
- Filling for crepes
- Ice cream or no bake cheesecake topping
- Safe for a gluten-free diet and a gluten-free pancake syrup!
- Top oatmeal, like Banana Baked Oatmeal
- Cocktails – add booze and soda water. For added sweetness, add a touch of simple syrup.
- Give away for homemade gifts
How to Store and How Long Will it Last?
Pour completely cooled syrup in canning jars, or any airtight container, and store it in the refrigerator. It will last 4-6 weeks.
If you plan on storing it longer, you may also freeze blueberry syrup. Either freeze in the canning jars (leaving some room at top for expansion) or pour into ziplock freezer bags.
Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave.
SAVE THIS recipe for BLUEBERRY SYRUP YOUR PINTEREST BOARD!
And let’s be friends PINTEREST or INSTAGRAM! I’m always sharing great recipes!
[social_warfare]
Fast & Easy Blueberry Syrup (4 Ingredients)
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, ⅓ 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.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Recipe Notes
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.Nutrition
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.
Kat says
Thank you for a healthier recipe I very much appreciate you.
Melissa Erdelac says
You’re welcome, Kat. Glad you enjoyed!
Best,
Melissa
Anonymous says
It is delicious!! I followed the instructions as is 🙂
Melissa says
So glad! Thanks for taking the time to let me know.
Best,
Melissa
Trena says
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
Mary Abramczyk says
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.
Melissa says
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
Kait says
What would you consider a serving size?
Melissa says
Hi Kait,
2 tablespoons would be a serving size.
Enjoy!
Best,
Melissa
Langston says
Do you have to add the slurry to it? And would it be good in flavoring iced teas or lemonades?
Melissa says
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.
Melissa says
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
Claire says
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.