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