Gut Friendly Blueberry Maple Syrup
Drizzled over pancakes, stirred into yogurt, or spooned onto oatmeal, this vibrant blueberry syrup turns an ordinary breakfast into something genuinely special. The ingredient list is short and intentional — fresh or frozen blueberries, pure maple syrup, lemon juice, and a touch of fresh ginger — which means no refined sugars, artificial additives, or anything that tends to aggravate a sensitive digestive system. Ginger is a quietly brilliant addition here, bringing a gentle warmth that also happens to be well-loved for its soothing properties. The optional arrowroot starch thickener is a smart swap for cornstarch, keeping things clean and easy to digest without sacrificing that glossy, spoonable texture. You can leave it chunky for a rustic, jammy feel or strain it smooth depending on your mood and what you're pouring it over. The whole thing comes together on the stovetop in well under half an hour, and the result is a deeply fruity, naturally sweetened syrup you'll want to keep in the fridge all week.
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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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