Blueberry Maple Syrup
Make this amazing blueberry maple syrup in about 10 minutes! It's fantastic served over pancakes, waffles and ice cream!
Prep Time2 minutes mins
Cook Time10 minutes mins
Total Time12 minutes mins
Course: Sauces/Condiments
Cuisine: American
Keyword: Blueberry Recipes, Pancake syrup
Servings: 6 Servings
Calories: 65kcal
- 1 ½ cup fresh or frozen blueberries
- ⅓ cup pure maple syrup (See Note)
- 2 teaspoons fresh lemon juice
In a medium saucepan, combine the blueberries and maple syrup.
Set the saucepan over medium high heat and bring the mixture to a boil.
Decrease the heat until the mixture is simmering. Cook, stirring occasionally, until the blueberries are very soft and starting to pop.
Remove from the heat, stir in the lemon juice and use the back of a fork to smash the blueberries.
Serve right away, or cool at room temperature or in the refrigerator to allow the syrup to thicken up.
Note: Use pure maple syrup, not the versions made with corn syrup. The flavor difference is significant!
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 2tablespoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.1g | Sodium: 1.3mg | Fiber: 0.9g | Sugar: 15.4g