Add all ingredients to a small saucepan and place over medium-high heat.
Stir occasionally until mixture starts to gently come to a boil.
Turn heat down to medium and continue to stir until the blueberries start to burst. You can also lightly mash the blueberries as you stir the syrup.
Once the sugar has fully dissolved and the blueberries have been cooked, remove from heat and let sit for 20 minutes.
Strain through a fine mesh strainer into a bottle or jar you can seal and store in the fridge. Syrup stays fresh in the refrigerator for up to three weeks.