a bowl of blueberry syrup with a spoon resting on side
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Blueberry Syrup

Easily make Homemade Blueberry Syrup 4 simple ingredients in 10 minutes. This healthy blueberry syrup recipe is naturally sweetened with maple syrup, so there is no added sugar. Use fresh or frozen blueberries to make a delicious, fruity syrup to drizzle on pancakes, waffles, over ice cream, or as a yogurt topping. 
Course Breakfast, Dessert, gluten free breakfast, gluten free dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 16
Calories 31kcal
Author Melissa Erdelac

Ingredients

  • 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

Instructions

  • 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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    Notes

    If syrup becomes to thick after adding cornstarch slurry, thin with water.
    Serve on yogurt, ice cream, oatmeal, waffles, or pancakes.
    STORAGE: 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

    Calories: 31kcal | Carbohydrates: 7g | Sodium: 1mg | Potassium: 25mg | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 1.8mg | Calcium: 7mg | Iron: 0.1mg