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    Home Β» Recipes Β» Dips, Sauces, Spreads, and Spices

    Maple Blueberry Syrup

    Published: Mar 18, 2017 Β· Modified: Aug 11, 2020 by Alyssa Β· This post may contain affiliate links.

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    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. 

    A jar of blueberry syrup on a marble board next to an empty saucepan and loose blueberries

    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.

    An overhead shot of a saucepan filled with maple syrup and blueberries

    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.

    A stack of blueberry cornbread waffles topped with syrup

    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.
    A jar of blueberry syrup next to an empty saucepan and loose blueberries on a marble board

    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 pancake syrup is sure to be a family favorite.
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    Course: Dips and Sauces
    Cuisine: American
    Prep Time: 4 minutes
    Cook Time: 6 minutes
    Total Time: 10 minutes
    Servings: 6 (2 tablespoon servings)
    Calories: 56kcal
    Author: Alyssa

    Ingredients

    • β…“ cup maple syrup
    • ΒΎ cup blueberries
    • ΒΌ teaspoon vanilla extract
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    Instructions

    • Add maple syrup and blueberries to a small saucepan set over medium heat. The syrup will begin to bubble as it heats. Let syrup bubble for a 5-6 minutes, stirring occasionally.
    • After 5-6 minutes, remove the saucepan from heat and add vanilla extract. Mash blueberries with a fork, the back of a wooden spoon, or a potato masher. The mixture will be a deep purple color, and it isn't necessary for it to become 100% smooth.
    • Store syrup in the refrigerator.

    Notes

    If you prefer a completely smooth syrup you can strain it after mashing the blueberries, but I didn't mind the little bits of blueberries in the finished product.
     
    This recipe yields a total of about ΒΎ cup of syrup.

    Nutrition

    Serving: 2tablespoon | Calories: 56kcal | Carbohydrates: 14.3g | Protein: 0.1g | Fat: 0.1g | Sodium: 2mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 12.1g | Calcium: 10mg | Iron: 0.5mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
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    Reader Interactions

    Comments

    1. Matt says

      April 24, 2019 at 3:55 pm

      This would be awesome on Vanilla Ice Cream

      Reply
      • Alyssa says

        April 27, 2019 at 5:01 pm

        Agreed!

        Reply
    2. Bob says

      March 31, 2018 at 8:20 pm

      Can a person can this syrup after making a batch to save for a later time

      Reply
      • Alyssa says

        April 01, 2018 at 9:03 pm

        Hi Bob, I'm not familiar with the canning process so I couldn't say.

        Reply
    3. Kelsie | the itsy-bitsy kitchen says

      March 22, 2017 at 11:15 am

      Is it bad that I would just eat this gorgeous stuff and skip the waffles entirely? It looks SOOOO delicious! Love it, Alyssa!

      Reply
    4. Ashley@CookNourishBliss says

      March 21, 2017 at 1:55 pm

      Gah this sounds so good! Blueberries make just about anything better!! I feel like I would put this on everything... lol

      Reply
      • Alyssa says

        March 21, 2017 at 9:38 pm

        Haha I'm tempted to do that for sure! Thanks girl!

        Reply
    5. Rebecca @ Strength and Sunshine says

      March 18, 2017 at 4:07 pm

      O yum!! This will make for one happy pancake breakfast πŸ˜‰

      Reply
      • Alyssa says

        March 18, 2017 at 10:25 pm

        Yes, agreed! Thanks Rebecca. πŸ™‚

        Reply

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    Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to some serious desserts. All with the occasional cocktail recipe thrown in for good measure, too. ♥ Learn more β†’

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