Seed Oil Free Blueberry Maple Syrup
Bottled pancake syrups and fruit toppings are sneaky offenders when it comes to refined oils and mystery additives, but this homemade version keeps things beautifully clean. It starts with real blueberries cooked down with pure maple syrup, a squeeze of fresh lemon juice, and a hint of grated ginger that adds just enough warmth to make it feel special. The berries burst and meld into a glossy, jammy syrup that smells incredible while it simmers — and the whole process takes barely any hands-on effort. If you like a thicker pour, a quick arrowroot slurry does the job without any cornstarch or industrial thickeners. Every single ingredient here is whole and recognizable, which is exactly the point. Spoon it over pancakes, waffles, yogurt, or oatmeal and you'll wonder why you ever reached for the store-bought stuff.
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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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