Homemade Blueberry Muffin Simple Syrup

Description

This blueberry muffin simple syrup captures the nostalgic flavor of a fresh, buttery blueberry muffin in liquid form. It combines real blueberries, warm vanilla, a touch of cinnamon, and natural sweetener to create a cozy syrup perfect for lattes, lemonades, mocktails, or drizzling over pancakes and oatmeal. It uses only clean, natural ingredients.

Ingredients

• 1 Cup of Organic Fresh or Frozen Blueberries
• 3/4 Cup of Filtered Water
• 1/2 Cup of Maple Syrup or Organic Cane Sugar
• 1/2 Teaspoon of Vanilla Extract
• 1 Pinch of Salt
• 1/4 Teaspoon of Fresh Lemon Juice

Equipment

• Saucepan
• Fine Mesh Stainless Steel Strainer
• Spoon
• Mason Jar
• Small Funnel

Instructions

• In a small saucepan, combine blueberries, water, sweetener, cinnamon, and salt.
• Bring to a simmer over medium heat, gently mashing the blueberries as they cook.
• Simmer for 15 minutes until the berries are broken down and the mixture slightly thickens.
• Remove from heat. Stir in vanilla extract and optional lemon juice.
• Strain through a fine mesh strainer into a glass jar or bottle, pressing to extract as much liquid as possible.
• Let cool to room temperature before sealing and refrigerating.

Notes

• For a stronger "muffin" flavor, steep ½ tsp butter extract or a small piece of split vanilla bean in the syrup during simmering, then remove before storing.
• If you want a thicker consistency for drizzling, simmer an extra 5–7 minutes or add ¼ tsp arrowroot starch slurry (optional).
• Stir well before each use as natural ingredients may settle.

  Phase Friendly: Menstrual + Luteal Phase Friendly — Blueberries are rich in antioxidants and natural sugars for energy; cinnamon supports blood sugar regulation and reduces inflammation.   Season of the Year: Best in summer (fresh blueberry season) but can be made year-round with frozen berries.   Shelf Life: Refrigerated in a sealed container: up to 2 weeks For longer shelf life, freeze in small cubes for up to 2 months.