Homemade Fresh Blueberry Simple Syrup For Coffee & Matcha Drinks

Made with just a handful of fresh ingredients like real blueberries, a hint of vanilla, a dash of warm cinnamon, and a squeeze of fresh lemon to make the flavors pop, this homemade fresh blueberry simple syrup completely transforms your morning drinks, ice creams, and even breakfast foods. Add it to pancakes or waffles, shake it into your weekend cocktails or lemonades, or mix it into your morning coffee and matcha. Trust me, this deep purple syrup is going to be the newest of your easy homemade collection.

Because you guys (and me honestly) loved my banana syrup recipe, I knew I had to make more fresh syrup flavors for my morning matcha or coffee. So when it came to this blueberry syrup, I knew it had to taste like actual blueberries. You know the flavor: that rich, juicy, slightly tart, and deeply sweet taste you get from a handful of fresh blueberries, rather than the artificial blue syrup you find in a plastic pump bottle. I wanted to create something elevated using real ingredients I already had in my kitchen. Whether you drizzle it over homemade vanilla ice cream, stir it into your morning matcha or coffee, or pour it over a stack of gluten free pancakes or blueberry pancakes, you’ll want to make this syrup on repeat!

Why You’ll Love This Syrup Recipe

• It has has simple ingredients. This syrup is made with five simple ingredients you already have at home like blueberries for natural sweetness and depth of flavor
• No additives or artificial dyes. I love that this syrup is REAL; it doesn't contain any weird additives or dyes you'll find in store bought syrups. Real ingredients, real flavor, and really delicious.
• It is versatile. Perfect for lattes, matchas, vanilla ice cream, pancakes, cocktails, and more!

Please note this post contains affiliate links.

Blueberry Syrup Ingredients, Equipment & Tested Substitutions

• Fresh blueberries. If you don't have any fresh blueberries to make this syrup, frozen blueberries will work too!
• Granulated sugar. Granulated sugar works so well for this recipe, but if you want to do less refined sugar, you can do honey but only do ¾ cup of honey instead of a full cup of sugar.
• Water. Simple syrup needs equal parts water and sweetener (usually granulated sugar) so there is no substitute for water.
• Fresh lemon juice. Fresh lemon juice gives the syrup more of a zing and brighter flavor, however, other bottled lemon juice will work for this recipe too if fresh lemons are not on hand.
• Vanilla. Use real vanilla extract if you can. Imitation vanilla extract works here as a substitute if you don't have real vanilla extract.
• Cinnamon. Cinnamon adds a depth of flavor to this syrup making any drink taste like a fresh blueberry muffin in a cup.
• Fine Mesh Strainer. A fine mesh strainer is key to separating the blueberry solids from your final syrup. You don't need to strain out the solids, but it gives the syrup a nice silky texture and also helps it last a bit longer in the fridge.

Homemade Blueberry Simple Syrup Step by Step Instructions

1. Combine ingredients. Add fresh blueberries (or frozen if you don't have any fresh blueberries), granulated sugar and water to a small saucepan over medium heat. Stir gently to combine.

2. Simmer until blueberries break down. Bring to a gentle boil, then reduce heat to medium-low. Let it simmer, stirring occasionally and pressing the blueberries with the back of a spoon, until they've completely softened and the syrup is a deep purple.

3. Add lemon, cinnamon, and vanilla. Remove from heat and stir in fresh lemon juice, vanilla and cinnamon.

4. Strain and cool. Pour the syrup through a fine mesh strainer into a glass jar or measuring cup, pressing the solids to extract every bit of flavor. Don't throw away those blueberry pieces though! Save the leftover fruit pieces to use to top your pancakes and waffles, ice cream, or even yogurt. Let the syrup cool for 15 minutes before serving. If you want a thicker syrup for spooning over ice cream instead of for drinks, skip the straining and just allow it to cool.

5. Store. Transfer to a sealed jar and refrigerate. The syrup keeps for up to 2 weeks.Give it a shake or a good stir before using if it's been sitting.

Expert Tips & Tricks

• Cool Completely Before Storing. Let the blueberry syrup cool completely before sealing in an airtight container to avoid condensation.
• Thinner syrup. If you like a even runnier thinner syrup add 2-3 extra tablespoons of water while simmering and make sure to strain the blueberry pieces.
• Thicker syrup. If you want a thicker syrup for spooning over ice cream instead of for drinks, skip the straining and just allow it to cool.
• Use a fine mesh strainer.  A fine mesh strainer is key to separating the blueberry solids from your final syrup (if you want a typical simple syrup and not a thicker syrup).

Blueberry Syrup FAQs

What makes this recipe a simple syrup?

Simple syrup is a liquid sweetener made by dissolving sugar in water; typically in an equal 1:1 ratio. My homemade blueberry simple syrup is both 1 cup of water and 1 cup of granulated sugar. This ensures the sugar in the syrup is completely dissolved so it won't sink to the bottom of cold drinks like your morning coffee. If you choose to not strain the blueberry pieces, this recipe is more of a blueberry sauce or thicker syrup.

Can I use frozen blueberries instead of fresh blueberries?

Yes! Fresh blueberries is the best but if you want to make this syrup when blueberries are not in season and want a cheaper alternative, frozen blueberries work great. It might take a little longer since the fruit will need to thaw then cook down instead of just cooking down, but a couple more minutes is totally worth it to get that fresh blueberry syrup rather than store-bought artificial blueberry syrup.

What can I use this syrup with?

This blueberry simple syrup would be perfect for that morning coffee or matcha or if you are into fun fresh lemonades, use it as a mix in for your lemonades. If you don't strain your fruit from the syrup to make a thicker syrup, this would be so good over some homemade ice cream: Vanilla, Matcha Green Tea Ice Cream with Honey + Lavender, Lemon Sorbet, or even any of my ice cream flavors.

What can I use the berry compote that was left over from straining the fruit from the syrup?

Don't throw away those blueberry pieces! Save the leftover fruit pieces to use to top your gluten free blueberry oat pancakes, gluten free pancake and waffles, ice cream, chocolate mousse, or even your breakfast yogurt.

How to store this blueberry simple syrup

Store your homemade blueberry syrup in a sealed airtight container that easily pour (like a mason jar) in the fridge. It’ll keep fresh for up to 2 weeks. Make sure to give it a little shake or stir with a spoon before using each time you want to use it.

If you liked this recipe, you might also enjoy...

• Caramelized Banana Simple Syrup
• Strawberry Simple Syrup
• Olive Oil Caramel
• Pumpkin Spice Syrup With Real Pumpkin

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!