Maple Blueberry Syrup

Maple blueberry syrup is an incredibly simple, three-ingredient recipe that brings an extra burst of flavor to breakfast and brunch. This semi-homemade blueberry maple syrup is sure to be a family favorite. 

This maple blueberry syrup is the same syrup featured in this recipe for blueberry cornbread waffles. In my humble opinion it’s so good that it warrants its own post.

You’ll be hard-pressed to find me complaining about pure maple syrup on pancakes and waffles. My preference is to not even top them with butter – just maple syrup. Maybe a shake or two of ground cinnamon.

I’ve seen flavored maple syrups in stores before, but usually they’re on the pricy side and I worry I’d get tired of whichever flavor it was before using up the bottle. That leads to fridge clutter, which is my arch nemesis in the kitchen.

With this homemade maple blueberry syrup you can make just enough syrup to last for several breakfasts, and easy replenish your stash in under ten minutes.

Basic ingredients

It’s hard to have a more streamlined recipe ingredient list than this, considering the title gives away two out of three of them.

The base of this syrup recipe is maple syrup. Pure maple syrup please, not artificial. One-third of a cup sets the stage for a delicious maple base, all the while allowing the other big flavor to shine through.

Compared to artificial maple syrups, pure maple syrup is absolutely more expensive. There’s no getting around that trade-off, but the flavor is SO so worth it.

Nothing about this post is sponsored (FYI), but I’ve found the most affordable pure maple syrup to be at Costco. In my experience one liter of syrup is less than $11 and it’s organic, to boot. Priced out that quantity would cost twice as much at my local large conventional grocery store chain.

That other flavor? It comes from fresh blueberries. This recipe is wonderful for using up fresh berries that are a little past their prime. They get mashed up so a wrinkly texture will go completely unnoticed.

The last ingredient is vanilla extract. While it’s not absolutely essential, it adds an extra bit of flavor that meshes well with the maple and fruit flavors. It’s a welcome addition to blueberry chia jam, which is another ultra easy recipe to make with fresh blueberries on the verge of being overripe.

Easy recipe steps

It bears repeating from before – this process is so easy, it almost doesn’t count as a recipe recipe.

You’ll start with adding the maple syrup and blueberries to a saucepan set over medium heat. Let everything get bubbly for a few minutes, then remove the saucepan from the heat.

Add the vanilla extract and mash up the blueberries. They don’t have to be 100% broken up and smooth. In fact I like to leave some texture because it makes this syrup take on a blueberry compote like vibe. 

This blueberry syrup will continue to thicken as it cools, and can be stored in the refrigerator for breakfasts to come.

Serving ideas

Classic breakfast dishes where you’d use straight-up maple syrup are an obvious pick, like pancakes, best ever whole wheat waffles, and french toast, but this maple blueberry syrup also works for a variety of snacks and other desserts.

On the healthier side, try stirring it into oatmeal or yogurt for a fruity burst of natural sweetness.

And as for desserts? I took it upon myself to experiment with it drizzled over a scoop of vanilla bean ice cream and, oh man. That was good.

Recipe notes

• This is a great recipe for using up blueberries that are a little bit wrinkled and past their prime.
• With the quantities written below, this syrup recipe is relatively small batch, yielding about six two-tablespoon servings. It can easily be doubled, tripled, etc. in line with your needs.