Are you looking for the perfect, healthy breakfast syrup? This healthy and simple blueberry syrup is the recipe you are looking for.
Why Do You Need this Blueberry Syrup?
There are so many things to love about this healthy simple blueberry syrup.
- First of all, it's refined sugar-free, and sweetened with honey or maple syrup instead.
- It comes together with a couple of simple ingredients.
- You can make this syrup in less than 15 minutes.
- This syrup holds well for up to 3 weeks in the refrigerator.
Ingredients
Again, this syrup is super simple to make. There are only 2 easy ingredients you need.
- Blueberries- I prefer fresh blueberries, but if all you have is frozen, that will work great as well.
- Honey- You can also use maple syrup if you want. If you aren't opposed to refined sugar you could also substitute granulated sugar.
Notes on the Blueberry Syrup
I like to use fresh blueberries in this recipe. The flavor is better and when using frozen blueberries they release a lot of liquid that makes the syrup harder to thicken.
Blueberries are naturally sweet so you don't have to add a lot of sweeteners. The honey adds to this. You can also use maple syrup if you want, but I prefer the more neutral flavor of the honey.
This syrup is not thickened with corn starch or flour. I cook the syrup into a reduction. A reduction is a cooking method where you cook down a syrup until it has thickened by evaporating the water content. I do this so I don't have to use more ingredients than I already have.
How to Cook the Blueberry Syrup
- Add your blueberries and honey to a pan
- Cook for 5-10 minutes on low
- Pour into a food processor or blender and pulse until it is fairly smooth
- Return it to the pan
- Cook until it is thickened. Mine took about 5 minutes but this depends on the water content in your blueberries and the thickness you're looking for.
- Make sure to stir frequently as the syrup is cooking. You don't want it to burn.
- You can strain it if you want to have a smooth syrup, or leave it how it is, and it is ready to serve
- You can either store the syrup in canning jars, or any Ziploc or airtight container. This will last for 2-3 weeks as long as it is stored in the refrigerator.
Best Ways to use this Simple Blueberry Syrup
I love to serve this over pancakes, waffles, or fresh biscuits. I also serve this with yogurt. You can also serve this syrup on top of a smoothie bowl or really anything else. This blueberry syrup is very versatile and you will love the way it tastes.
FAQ On Blueberry Syrup
I'm not necessarily advocating for one or the other in this recipe, but just know if you use frozen you'll need to cook them for longer because of the water content in the ice crystals.
As noted above, you can substitute the honey for maple syrup if you are going for refined sugar-free. if you're not concerned about that you can also use granulated or brown sugar. Another option would be to use coconut sugar or sucanat. All of these sweeteners you can sub in the same amount as the recipe calls for.
No. you can also keep the blueberries whole. Just skip the step where you put them into the food processor, and continue to cook it until the syrup is thickened.
I don't recommend it, the texture is not the same after freezing.
Other Recipe Ideas
Fruit reductions are very simple to make, let me show you a few other recipes where I use them.
Healthy and Simple Blueberry Syrup
Equipment
- heavy-bottom pan
Ingredients
- 4 cups blueberries I prefer fresh, but you can also use frozen
- ½ cup honey you can use any other sweetener you prefer, but I love honey with this.
- 2 tablespoons water omit if you are using frozen berries
- dash salt It won't take much, but just a little to enhance the flavors.
Instructions
- Place blueberries, honey, salt, and water in a pan. Bring to a boil over medium heat and allow to boil about 5 minutes.
- Place mix in food processor or blender. Pulse until fairly smooth
- Add back in to the pan and cook again on medium heat, stirring frequently. Allow this to cook down and reduce. You don't want it super thick, just cook for about 5 minutes.
- I like to strain my sauce, but this is a personal prefence. If you like it a little more chunky, leave it as it is.
- That is it! It is done.
- If you don't use it all in one sitting, store in an airtight container in the fridge for up to 2-3 weeks.
- Now, sit back and enjoy. You deserve it!