Blueberry Syrup (with healthier options)

My kids love this stuff. Serve over waffles, pancakes, or french toast. Top with whipped cream for special occasions.

Note: If you don’t have the glucomannan or xantham gum you can mix 1/3 c. water with 2 T. cornstarch to use as a thickener.)

Blueberry Syrup


  • 2 1/2 c. blueberries (can use blackberries or other fruits/berries too)
  • 1 c. sugar (I have been using Stevia in place of the sugar but you may want to try the liquid version for this recipe)
  • 1-2 T. honey, optional
  • 1/2 c water
  • a pinch of mineral salt
  • 1 t lemon juice

For a thicker syrup:

Mix blueberries, sugar, salt, honey, and water together using a whisk in a small saucepan over low heat until sugar is dissolved about 5 minutes.

Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened about 15 minutes.

You can gently mash the berries with a potato masher if desired.

If you want a thicker syrup:

Gently shake the Glucomannan powder into the syrup mixture and whisk vigorously.

Cook an additional 3-5 minutes or until thick, stirring constantly.

Stir in lemon juice into syrup; serve immediately or cool.

The syrup will continue to thicken as it cools.

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