Homemade Blueberry Maple Syrup (10 Mins)

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.

Prep Time 5

Cook Time 5

Total Time 10

Servings

Author Melissa Erdelac

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

*If syrup becomes too thick after adding cornstarch slurry, thin with water.

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.

Nutrition