Chicken 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 juice, and a hint of grated ginger until the whole mixture becomes glossy, rich, and irresistible. The lemon brightens the natural sweetness of the berries while the ginger adds just enough warmth to make it feel a little special. If you like a thicker pour, the optional arrowroot slurry takes it from pourable to luxuriously coating in under a minute. You can strain it smooth for pancakes and waffles or leave it chunky for yogurt bowls and oatmeal — both versions are genuinely stunning. Every single ingredient here is straightforward and plant-based, so there's no need to scrutinize labels or worry about unexpected animal-derived additives sneaking in. Make a jar on the weekend and you'll be finding excuses to use it all week long.
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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.
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