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.
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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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.