This Homemade Blueberry Syrup recipe is perfect for making homemade blueberry lattes, adding to sparkling water, or mixing into your favorite mocktails & cocktails! It’s refined sugar-free and ready in 15 minutes.

I’ve been wanting to make blueberry coffee syrup for a long time. One of my favorite coffee shops in San Diego, Communal Coffee, makes an amazing blueberry latte in the summertime. It is one of my favorites. It’s so good either hot or iced.

Since I went wild with winter coffee syrup flavors, like pumpkin spice syrup, apple syrup, gingerbread syrup, and my personal favorite, winter spice syrup, I had to balance it out with some scrumptious summer coffee syrups as well!

I shared a coconut coffee syrup last year, and now it’s time to bring on the fruity syrup flavors!

Prefer raspberries to blueberries? You’ve got to try my raspberry syrup – so good for raspberry lattes or adding to a cocktail!

Ingredients for Blueberry Syrup

  • Fresh or Frozen Blueberries: I used frozen wild blueberries.
  • Sweetener of Choice: I prefer using unrefined sweeteners in this recipe. I used maple syrup for this batch, but you can also use honey, coconut sugar, or unrefined cane sugar. I provide a range of amounts from 1/4 to 1/2 cup. I like staying on the lower end so I can add more syrup and get more blueberry flavor without too much sweetness. If you prefer a sweeter syrup, add more sugar to taste!
  • Fresh Lemon Juice: this brings out some of the fresh tanginess of the blueberries. You can skip it for more pure sweetness.
  • Vanilla Extract: the vanilla adds a layer of warm flavor that is so delicious!

How to make Blueberry Coffee Syrup

First, combine the blueberries, water, and sweetener of your choice in a small saucepot. Simmer for about 10 minutes, to break down the blueberries. Stir in the lemon juice and vanilla extract.

Next, either strain the syrup into a separate container over a sieve, or blend to puree the blueberries in. Blending will give you a slightly thicker syrup, whereas straining it will leave it a little more liquidy.

Pour into a bottle and store in the refrigerator. Make blueberry lattes, add to your favorite mocktails or cocktails, mix with sparkling water, or drizzle on pancakes, waffles, and oatmeal!

If you want a thicker syrup that you can use to drizzle on pancakes and waffles, blend the blueberry syrup after simmering instead of straining it. The pectin in the blueberries will help naturally thicken the syrup!

Want more delicious syrups?

Homemade Coconut Syrup

This Homemade Coconut Syrup recipe is perfect for flavoring your homemade lattes, iced coffees, and cocktails! It’s easy to make and because it’s made with coconut sugar, it’s refined sugar-free.

Get the recipe

Healthy Pumpkin Spice Syrup

Make your own Healthy Pumpkin Spice Syrup, perfect for making your own vegan pumpkin spice lattes and pumpkin chai lattes, or for drizzling on top of pancakes! It’s dairy-free, vegan, and refined sugar-free.

Get the recipe

Winter Spice Syrup

This Homemade Winter Spice Syrup is the perfect way to make spiced lattes at home! This healthier homemade coffee syrup is refined sugar-free, sweetened with maple syrup, and flavored with cinnamon, cloves, and orange.

Get the recipe
Rachel Conners

Blueberry Syrup

4.60 from 5 reviews
This Homemade Blueberry Syrup is perfect for making homemade blueberry lattes, adding to sparkling water, or mixing into your favorite mocktails & cocktails! It’s refined sugar-free and ready in 15 minutes.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 1/2 cups

Ingredients
 

  • 2 cups fresh or frozen blueberries
  • 1 cup water
  • 1/4 to 1/2 cup maple syrup, honey, or sugar of choice (cane or coconut sugar both work)
  • 2 tablespoons lemon juice, optional
  • 1 tablespoon vanilla extract

Instructions
 

  • Add the blueberries, water, and sweetener to a small pot. Simmer over medium-low heat for 10 minutes to soften and begin to break down the blueberries.
    2 cups fresh or frozen blueberries, 1 cup water, 1/4 to 1/2 cup maple syrup
  • Add the lemon juice & vanilla extract and stir.
    2 tablespoons lemon juice, 1 tablespoon vanilla extract
  • For a thinner syrup, place a mesh strainer over a bowl and strain the syrup, lightly mashing the blueberries through. You can also whizz the mixture through a blender or food processor to smooth it out if you’d like a thicker syrup.
  • Pour into a bottle with a pour spout or pump top. Store in the refrigerator for up to a month.
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