Low Iodine Blueberry Maple Syrup
Drizzled over pancakes, stirred into oatmeal, or spooned onto yogurt, this vibrant blueberry syrup is the kind of thing that makes an ordinary breakfast feel genuinely special. The deep berry flavor is brightened by fresh lemon juice and a whisper of grated ginger, while pure maple syrup adds a warm, natural sweetness that feels far more interesting than plain sugar. For anyone navigating a low-iodine approach, store-bought fruit syrups and flavored toppings can be surprisingly tricky — artificial additives, dyes, and mystery stabilizers are common culprits. This recipe sidesteps all of that with a short, clean ingredient list you can verify yourself. The optional arrowroot slurry is a smart thickener that keeps things glossy and rich without reaching for cornstarch or anything processed. You can strain it silky smooth or leave it chunky and rustic depending on your mood — either way, it keeps beautifully in a sealed jar and is ready to elevate whatever you put it on.
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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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