Small Batch Blueberry Honey Syrup

Blueberry Honey Syrup, a 2 ingredients fruity syrup made from Blueberry and Honey. It is delicious syrup that you will not be able to resist to drizzle on your pancakes, sundae or as a sweetener for ice tea and lemonade. You can use fresh or frozen Blueberry so you can enjoy making this all year round, not just on Summer.

Fruity syrup is one of my guilty pleasures in life. I cannot stop making them most especially during Summer where I used it a lot as a sweetener for my homemade iced tea and 🍋 lemonade. I love how easy it is to make them and that I can make it free from processed sugar. This is not saying that you go crazy with honey 🍯, but at least it is much better than using processed sugar. As always, everything in moderation is best. It is delicious, but please do not drink it, it is a syrup after all.

Blueberry Honey Syrup

No Refined Sugar Added Syrup

Syrup are usually made with processed sugar, but that doesn’t mean we cannot make it without it. There are several sugar substitute now in the market that you can choose from. In my case, I often use honey as substitute for processed sugar, of course this depends on the use of it. I used honey more for ice tea and lemonade drinks more than anything else. This recipe is about making Blueberry Syrup using sugar substitute. I am just comparing Honey and Maple Syrup because this is the most that I used but you have plenty of options for other sugar substitute.

  • Maple Syrup has a more liquid consistency and less thick, this means it will require few more minutes of cooking to get the jam in a thick consistency, maybe 3 more minutes.
  • Honey is sweeter and thicker than Maple Syrup. For this recipe, I used 3 tbsp of Maple Syrup, if you are using honey start with 2 tbsp then adjust as needed. The sweetness and tartness of the Blueberry also affects how much sweetener you add in the syrup, but you definitely have to add it. The sweetener, Maple Syrup in this case will help get the syrup in thick syrup consistency plus it will give sweetness to balance the tart taste of Blueberry.
Blueberry Honey Syrup By SweetNSpicyLiving

Maple Syrup vs. Honey, which one to  use

Maple Syrup and Honey are common healthier and natural substitute to regular cane sugar. They are more expensive than cane sugar, but is definitely a great alternative when you want to go to a healthier eating route. Here are some similarity and differences between the two. As always, everything in moderation is best.


  • Maple syrup contains 52 calories per tablespoon. A 1-tablespoon serving of honey contains 64 calories.


  • A tablespoon of pure maple syrup contains about 14 grams of carbohydrates. Of those, 12 grams are from natural sugars. Every tablespoon of honey contains 17 grams of carbohydrates, 17 of which are from natural sugars.


  • The fat in a tablespoon of pure maple syrup is 0.1 grams. Honey does not contain fat.

Vitamins and Minerals

  • Honey serves as a very modest source of vitamin B-6 and vitamin C — maple syrup contains neither of these
  • Honey also contains more than three times the amount of riboflavin than maple syrup.
  • Maple syrup, on the other hand, contains more minerals than honey. It provides much more iron, calcium, zinc, manganese and potassium. Maple syrup also contains more sodium than honey.
  • Honey does contain fluoride — beneficial to dental health — whereas maple syrup does not.


  • Tablespoon per tablespoon, honey is sweeter than sugar, so you may need to reduce the amount you use if you’re substituting it in place of maple syrup.
  • maple syrup tends to have a strong maple flavor, not as neutral as plain honey


How to Make Blueberry Honey Syrup

This is such an easy 2 ingredients syrup that all you need to do is to simmer the Blueberry and Maple Syrup or Honey until the juice starts to come out. Once you see the juice, start mushing the Blueberry to extract more juice. I like to use a fork to mash the Blueberry. Mash until no more whole Blueberries are left. After this, pass the mixture in a sieve or strainer to remove the Blueberry skin and extract just the syrup. That’s about it! Transfer in a jar and let cool. The syrup will thicken as is cools down.

What are the ingredients for Blueberry Honey Syrup?

  • Blueberries – I like using fresh Blueberries when I have them on hand, but frozen Blueberry can be used too. If you are using a frozen Blueberry, do not thaw. Use it as is, put it in the pan along with the sweetener of your choice. The cooking time will be longer as to when using frozen, but the process is the same.
  • Honey– This can be substituted with maple syrup, you can decide which one to use, I had provided additional information and comparison between these two natural sweeteners. The most important thing to remember is that honey is sweeter than maple syrup, so do not use the same measurement.

I prefer keeping this processed sugar free but if you do not mind processed sugar and you do not have honey or maple syrup, you can also use granulated sugar, 1/3 – 1/2 cup. Add a bit of water to help melt the sugar easily.

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  • 1 cup fresh (approximately 175g) Blueberry (if using frozen, do NOT thaw)
  • 1/3 – 1/2 cup Honey


  1. Wash the Blueberries and transfer in a pan. Add the honey or maple syrup. Cook over medium heat for about 10 – 15 minutes until the blueberry becomes soft.  Use a fork to mash the Blueberries until the juice comes out. Pass in a sieve to extract the juice. If you prefer a thicker syrup, return to the pan and cook until reduced to your liking. Remember, the syrup will thicken as it cools so do not reduced too much.
  2. Storage: Set aside and let it cool completely. Store in an airtight container or mason jar and refrigerate. It could last about 7 – 10 days in the refrigerator

Where To Use This Syrup

Use this syrup the same way you use any other syrup. I used this mostly when making cold beverages like iced tea, lemonade and smoothie. You can also use this for pancakes, ice cream and sundae, oatmeal, french toast and whatever you feel like using it. Enjoy!

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Categories: Jam, No Bake, Recipe

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