This easy Blueberry Maple Syrup recipe is the perfect way to add a little sweetness to your favorite pancakes or waffles. It is made with just a few ingredients; this syrup comes together in just minutes and is sure to become a family favorite. Try Blueberry Maple Syrup with this Homemade Pancakes or this Blueberry Pancakes. Besides using it to sweeten breakfast foods, you can also use it for desserts and even beverages.
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What is Blueberry Maple Syrup?
Blueberry Maple Syrup is a sweet mixture of blueberry juices and maple. Other elements can be added to give it more flavor or thicken it. In addition, blueberries are low in carbohydrates and excellent sources of vitamin C and potassium.
3 Ways to Use Blueberry Maple Syrup
Blueberry Maple Syrup is a delicious addition to food and drinks of all varieties. Some ways you can use Blueberry maple syrup include:
- Breakfast: It’s perfect for buttermilk pancake syrup, an ideal addition to French toast, crepes, and waffles. Pour blueberry syrup over your breakfast or add it into the pancake batter to make blueberry pancakes.
- Dessert: You can pour fresh blueberry maple syrup over your favorite dessert. Cheesecake, lemon curd, vanilla ice cream—all of these and even more desserts can be delicious when paired with blueberry maple syrup.
- Beverages: Blueberry Maple syrup is an ideal way to add blueberry flavor to beverages of all varieties. You can use it to sweeten up seltzer water, craft the perfect blueberry lemonade, or stir up a cup of warm blueberry milk. Also, consider blending it with ice cream to make blueberry milkshakes.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Berries: Blueberry syrup can also be made with fresh or frozen blueberries.
- Fresh lemon juice: Lemon juice helps balance the sweetness and activates the fruit’s natural pectin (a thickening agent) in the fruit.
- Pure maple syrup: I recommend using grade A 100% maple syrup.
- Clear Vanilla: Pure vanilla extract can be used instead of clear vanilla. I love using this Clear Vanilla; the scent is nostalgic and comforting.
💡Camila Made Tip: If you’re a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanilla and throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated. Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, simply buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla, and let it concentrate for 3 to 6 months before using. I like to use clear vanilla so I can use it right away.
Tools You’ll Need
How to Make Blueberry Maple Syrup
Note: The full instructions are provided in the recipe card below.
Combine blueberries and maple syrup in a small saucepan over medium heat.
Cook until berries are slightly softened, about 10 minutes, then mash using the back of a spoon. Simmer until mixture foams up, about 5 minutes more. At this point, you can also add clear vanilla or pure vanilla extract if you choose.
Remove the pan from the heat, and let the syrup cool at room temperature for 10 minutes. Refrigerate or freeze the syrup in its airtight storage container.
Substitutions
- Fresh Blueberry: Feel free to substitute the fresh blueberry for frozen or use whatever fruit you want in any combination.
Variations
- Strawberry Maple Syrup: Simply follow the recipe and replace the blueberries with strawberries. It is that simple! If you prefer a smooth syrup, pour it into a blender leaving the hole in the lid open, and cover with a clean kitchen towel, to allow the steam to escape. Blend until smooth; add 1/4 cup of water while blending if needed; you could also blend the strawberry syrup directly in the saucepan with an immersion blender.
How to Serve
Use this delicious Blueberry Maple Syrup to top pancakes, waffles, or French toast.
How to Store & Reheat
The Blueberry sauce will keep in an airtight container in the fridge for up to 5 days. Allow the sauce to come to room temperature before serving, or warm in a microwave-safe container in 10-second increments, stirring in between until the syrup reaches the desired temperature. Alternatively, you can place the syrup in a saucepan over low heat and frequently stir until the syrup is at the desired temperature.
Make Ahead
Blueberry sauce can be made a day ahead and refrigerated in an airtight container for up to 1 week.
How to Freeze
Simply let the blueberry maple syrup cool, ladle it into freezer containers, and label and freeze for up to a year.
FAQ
Can you use frozen blueberries in this recipe?
Fresh or frozen blueberries will work in this recipe. If using frozen, you do not need to thaw the blueberries.
Can I use honey instead of maple syrup?
Honey can be substituted for maple syrup, but keep in mind that honey has a stronger flavor than maple syrup, so make a test batch first to see if you like it before making a larger batch.
Tips for Making The Best Blueberry Maple Syrup
- You can reduce the amount of maple syrup in the recipe to 1/3 cup if desired.
- In this recipe, strawberries can be used instead of blueberries to make a delicious Strawberry Maple Syrup.
- Honey can be substituted for maple syrup, but keep in mind that honey has a stronger flavor than maple syrup, so make a test batch first to see if you like it before making a larger batch.
- Fresh or frozen blueberries will work in this recipe. If using frozen, you do not need to thaw the blueberries.
Related Recipes:
Strawberry Jam Guava Preserves
Did you make this recipe?
📖 Recipe
Blueberry Maple Syrup
Tools
- Small Sauce Pan
Ingredients
- 2 cups blueberries
- Juice from lemon
- ⅓ to ½ cup pure maple syrup Preferably grade A
- 1 teaspoon pure vanilla extract or clear vanilla
Instructions
- Combine blueberries and maple syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 10 minutes, then mash using the back of a spoon. Simmer until mixture foams up, about 5 minutes more. At this point, you can also add clear vanilla or pure vanilla extract if you choose. Remove the pan from the heat, and let the syrup cool at room temperature for 10 minutes. Refrigerate or freeze the syrup in its airtight storage container.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
