Once you master how to make Homemade Blueberry Syrup for Coffee without refined sugar, you can enjoy healthy, cafe-quality drinks at home! Use this naturally sweetened blueberry coffee syrup for drinks like latte, matcha, tea, and cocktails. It's made with just 3 ingredients and is ready in under 20 minutes!
I’m all about using natural sweeteners, and this blueberry coffee syrup made without refined sugar is a perfect addition to my morning coffee!
Make a blueberry latte, matcha, or blueberry cold foam to elevate your coffee routine!
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Ingredients and Substitutions
- Blueberries - You can use fresh or frozen blueberries. I love using frozen wild blueberries for a stronger flavor, and they are available all year round. To even intensify the flavor, add some freeze-dried blueberries.
- Maple Syrup - Other sweeteners, such as honey or agave syrup, also work in this recipe. Keep in mind that the choice of sweetener does affect the flavor. That's the beauty of this recipe, and the natural sweeteners add flavor complexity and depth to the syrup.
- Lemon Juice - Lemon juice brightens up and enhances the blueberry flavor, preventing maple syrup from being overpowering. You can also add lemon zest!
Flavor Variations
- Vanilla - Add a teaspoon of vanilla extract or vanilla paste to make vanilla blueberry syrup.
- Lavender - Looking for French countryside vibes? Try Blueberry Lavender Syrup made with lavender flowers.
- How to Intensify the Blueberry Flavor - Use wild blueberries! You can also add some freeze-dried blueberries. Adding a pinch of salt also helps.
How to Make Blueberry Coffee Syrup
- In a saucepan, combine all the ingredients. Bring it to a gentile boil and simmer over medium heat for 5-10 minutes. Use a potato masher or the back of a fork to smash the blueberries. Remove from the heat and let cool.
- Place a fine-mesh sieve over a jar. Strain the mixture through the sieve to remove blueberries from the syrup. Use a spoon to gently squeeze the berries (avoid mashing them to prevent the syrup from being cloudy). Save the blueberries for other recipes(like yogurt topping).
- Use for drinks. Let cool completely and store in an air-tight jar in the fridge.
You can skip straining and keep the berries for the pancakes and yogurt bowls.
Or, if you don't mind a little feeling of pulp on your tongue, blend the mixture until smooth in a blender!
When making syrup for dinks, I like straining the berries for the clear syrup. The feeling of the blueberry bits feels a little unpleasant in lattes and matcha.
But if you don't mind, blend everything in a blender for extra nutrients and fiber. Or keep the berries to enjoy with boba straws. Wild blueberries are smaller and easier to sip through the boba straws.
Use 1-2 tablespoons in a cup of coffee, latte, and matcha to add blueberry breeze to your drinks!
Storage
Store the sealed jar or bottle and keep in the fridge. Enjoy within a week!
FAQ
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Yes, that's the beauty of home cooking! Use maple syrup, honey, or agave syrup. Just remember, natural sweeteners taste a little different, so play with the amounts.
Drinks do better with a thinner syrup. For pancakes, reduce it longer or add a slurry (cornstarch + water mixture) so it’s thicker and sticks to your pancake stack.
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How to Make Blueberry Syrup for Drinks (Naturally Sweetened)
Ingredients
- ½ cup blueberries
- ¼ cup maple syrup
- 1 tablespoon lemon juice
- 1 Tablespoon water
Instructions
- In a saucepan, combine all the ingredients. Bring it to a gentile boil and simmer over medium heat for 5-10 minutes. Use a potato masher or the back of a fork to smash the blueberries. Remove from the heat and let cool.
- Place a fine-mesh sieve over a jar. Strain the mixture through the sieve to remove blueberries from the syrup. Use a spoon to gently squeeze the berries (avoid mashing them to prevent the syrup from being cloudy). Save the blueberries for other recipes(like yogurt topping). Alternatively, you can keep the berries in the syrup or blend until smooth in a blender, depending on the texture you prefer.
- Use for drinks. Let cool completely and store in an air-tight jar in the fridge.
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