Black Pepper Free Blueberry Maple Syrup
Bright, jammy, and deeply fragrant, this blueberry maple syrup is the kind of thing you'll want to drizzle over absolutely everything. Fresh or frozen blueberries simmer down with pure maple syrup, a squeeze of lemon, and a hint of fresh ginger until the whole mixture turns glossy and intensely flavored. Many store-bought syrups and flavored toppings sneak in spice blends or "natural flavors" that can be a real concern when you're avoiding even trace amounts of black pepper — making a homemade version like this one a genuinely smart move. Every ingredient here is straightforward and easy to verify, so you stay in complete control of what goes into the jar. The optional arrowroot slurry gives you a beautifully thick, restaurant-style pour without any mystery additives. Whether you strain it smooth or leave it chunky with burst berries, the result is a vibrant, versatile topping that works on pancakes, waffles, yogurt, oatmeal, or even a scoop of vanilla ice cream. Once you taste how good this is, the bottled stuff really won't stand a chance.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 2 cups fresh or frozen blueberries
- ⅓ cup pure maple syrup
- 2 tbsp fresh lemon juice
- ¼ tsp fresh ginger, finely grated
- ¼ tsp arrowroot starch (optional)
- 1 tbsp cold water (optional)
Instructions
- 1
Combine the blueberries, maple syrup, lemon juice, and grated ginger in a small saucepan over medium heat. Stir to combine.
- 2
Cook, stirring occasionally, until the blueberries burst and release their juices and the mixture comes to a gentle simmer, about 5–7 minutes. Use the back of the spoon to press any remaining whole berries against the side of the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!