Blueberry Maple Syrup

Blueberry Maple Syrup

Real maple syrup is quite delicious, but it can also be expensive (about $8-$10 a bottle). It’s made from the sap of maple trees and is often confused with standard pancake syrups that you’ll see in the baking aisle of most grocery stores (like Aunt Jemima and Mrs. Butterworth).

Unfortunately those more affordable options are filled with ingredients that aren’t the best for vibrant, healthy bodies. They include things like: high fructose corn syrup, caramel color, sorbic acid (a preservative), cellulose gum, and so on.

If the excess sugar is not enough to make you feel sluggish, I’m sure the artificial coloring and preservatives will do the trick.

So what to do?

You have options:

  1. Buy the real stuff and use it sparingly
  2. Use an alternative (like fresh fruit and yogurt) to dress your pancakes/waffles
  3. Make your own and combine the real stuff with fruit puree

We’re going to do the latter for this recipe. Combining the sweetness of the real maple syrup WITH seasonal berries will extend the amount we have to serve, while also providing some freshness to our dish. Mmmm…yum. Cheers to Blueberry Maple Syrup!

Blueberry Maple Syrup

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Serves: Serves 4

Blueberry Maple Syrup

  • ¼ cup real maple syrup
  • 2 cups organic blueberries (frozen or fresh)


  1. In a small pan over medium-low heat, simmer the berries for about 2 minutes until some of the juices evaporate.
  2. Add ¼ cup real maple syrup and mix for about 30 seconds. Serve warm over Fluffy Almond-Millet Waffles.


Feel free to experiment with other seasonal fruit, like strawberries or peaches.

Kale. All Day. Err Day.

If you like this post, checkout more nutritious and healthy living tips in our latest interactive book, Kale. All Day. Err Day. It’s enhanced and interactive for a super fun, learning experience. It’s filled with a great story all about kale, how-to videos, and recipes for the busy and the hungry. Did we mention, it’s FREE…for a limited time. Hurry – check it out here. (New book coming late 2016…)


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Written By


Stephanie Wong

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  • Teramo

    I love the idea of making flavored maple syrup , especially blueberry…my favorite! Thank you for this. If I may make a suggestion, I”ve now switched exclusively to using organic maple syrup. I used to buy Pancake syrup ( Aunt Jemima), then switched to pure maple syrup and recently made the jump to pure organic maple syrup (Rouge Pure Organic Maple Syrup). Yes it is a little more expensive but for me the reason for it was twofold…organic maple syrup is healthier and way tastier than both pancake syrup and non organic maple syrup. So trying the above recipe with fresh blueberries and pure organic maple syrup will be double the taste and healthiness. Btw if anyone’s wondering I buy the above organic maple syrup online at

  • Jenn

    Can you possibly use honey instead of maple syrup?

    • stephanie

      Hi Jenn – absolutely! Honey would be a fabulous swap!!!