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Blueberry Syrup (homemade)
Beverages
Ingredients:
- 1 cup fresh or frozen blueberries
- ⅓ cup maple syrup (or sugar)
- ½ cup water (optional — use less or omit for a thicker syrup, especially if using frozen blueberries)
- 1 tsp lemon juice (optional, for brightness)
- ½ tsp vanilla extract (optional, for flavor depth)
Equipments:
- Small saucepan
- Fine mesh sieve (optional, for smooth syrup)
- Clean glass jar or bottle
- Wooden spoon or spatula
20 minutes or less
Refined Sugar-Free
Meal Prep Friendly
Features:
20 minutes or less
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
Serving Size 2 tbsp Calories 45 Carbohydrates 11g Fat 0g Fiber 1g Protein 0g Vitamin C 4mg Cholesterol 0mg Sodium 0mg Sugar 9g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Combine – In a small saucepan, add 1 cup blueberries, ⅓ cup maple syrup, and ½ cup water (if using). Stir to combine.
- Simmer – Bring to a gentle simmer over medium heat, stirring occasionally.
- Cook Down – Simmer for 10–12 minutes until the blueberries burst and the mixture thickens slightly.
- Flavor – Optionally stir in 1 tsp lemon juice and ½ tsp vanilla extract. Simmer 1 more minute.
- Strain or Keep Chunky – For a smooth syrup, strain through a fine mesh sieve, pressing gently. For a chunky compote-style syrup, leave as is.
- Cool and Store – Let cool, then transfer to a clean jar. Refrigerate for up to 7 days.
Notes:
- Fresh blueberries make a lighter syrup; frozen blueberries release more juice and give a deeper color.
- Omit water or use less when using frozen berries — they release plenty of liquid on their own.
Storage:
- Keeps in a sealed jar in the fridge for up to 7 days. Shake before use.
Swaps:
- Use raspberries, blackberries, or strawberries with the same method.
- Swap maple syrup for cane sugar or agave.
Tips:
- Strain for a smooth, clear syrup for lattes and cocktails. Leave chunky for pancakes and yogurt.
Blueberry Syrup (homemade)
¾ cup (6–8 servings)
Prep 2 min
Cook 10–12 min
Ingredients:
- 1 cup fresh or frozen blueberries
- ⅓ cup maple syrup (or sugar)
- ½ cup water (optional — use less or omit for a thicker syrup, especially if using frozen blueberries)
- 1 tsp lemon juice (optional, for brightness)
- ½ tsp vanilla extract (optional, for flavor depth)
Features:
20 minutes or less
Refined Sugar-Free
Meal Prep Friendly
Instructions:
- Combine – In a small saucepan, add 1 cup blueberries, ⅓ cup maple syrup, and ½ cup water (if using). Stir to combine.
- Simmer – Bring to a gentle simmer over medium heat, stirring occasionally.
- Cook Down – Simmer for 10–12 minutes until the blueberries burst and the mixture thickens slightly.
- Flavor – Optionally stir in 1 tsp lemon juice and ½ tsp vanilla extract. Simmer 1 more minute.
- Strain or Keep Chunky – For a smooth syrup, strain through a fine mesh sieve, pressing gently. For a chunky compote-style syrup, leave as is.
- Cool and Store – Let cool, then transfer to a clean jar. Refrigerate for up to 7 days.
