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5 from 5 votes

Healthy and Simple Blueberry Syrup

Are you looking for the perfect healthy syrup for your pancakes, waffles, french toast,etc? This blueberry syrup is it!
Cook Time15 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry, blueberry syrup, refined sugar free, sugar free
Servings: 5
Author: Amy- A Red Spatula


  • heavy-bottom pan


  • 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.


  • 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!


  • I like to use fresh blueberries in this recipe. The flavor is better, and frozen blueberries release a lot of liquid that makes the syrup harder to thicken.
  • How do you thicken homemade berry syrup? Although some syrups use corn starch or flour, I cook the syrup into a reduction. A reduction is a cooking method where you thicken by evaporating the water content. It takes a little longer, but I don't have to use more ingredients than I already have.
  • Blueberries are naturally sweet so you don't have to add a lot of sweeteners. The honey does the trick. You can also make a blueberry maple syrup if you want, but I prefer the more neutral flavor of the honey.
  • I like to serve this warm on French toast and all the bready breakfast things, but you’ll likely want to chill it for serving over yogurt or fresh fruit.