Cinnamon Free Blueberry Maple Syrup
Warm, jammy, and deeply fruity, this blueberry maple syrup is the kind of thing you'll want to drizzle over absolutely everything — pancakes, waffles, yogurt, oatmeal, you name it. Store-bought syrups and flavored toppings are notorious for sneaking in spice blends that can make cinnamon avoidance genuinely tricky, so making your own is a smart move. Here, pure maple syrup and fresh lemon juice do all the heavy lifting, with a touch of grated ginger adding just enough warmth without any of the usual spice suspects. The blueberries break down into a gorgeous, glossy sauce that smells incredible as it simmers on the stove. If you like a thicker consistency, the optional arrowroot slurry takes it from pourable to luscious in under a minute. You can also strain it smooth or leave it chunky depending on your mood — both versions are completely irresistible.
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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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