Mustard Free Blueberry Maple Syrup
Bottled pancake syrups and flavored toppings are notorious for sneaking in unexpected ingredients, but this homemade version keeps things beautifully simple. Fresh or frozen blueberries cook down with pure maple syrup, a squeeze of lemon juice, and a hint of freshly grated ginger into something that tastes genuinely special. The ginger adds a subtle warmth that makes the whole thing feel a little more grown-up than your average fruit topping. If you like a thicker pour, the optional arrowroot slurry gives you that glossy, spoonable consistency without any fuss. You can strain it smooth for an elegant finish or leave it chunky for a more rustic, jammy vibe — either way it's stunning. Drizzle it over pancakes, waffles, yogurt, or ice cream and watch it disappear fast.
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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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