A simple and nutritious blueberry BBQ sauce, for when you have an abundance of berries and are running out of recipes to make with them! Vegan, gluten-free, grain-free, dairy-free, refined sugar free, Paleo, Whole30.
Is there really anything better than a smokey, sweet BBQ during the summer surrounded by friends and family? How about all of those things PLUS a BBQ sauce that is healthy, hearty and naturally sweetened with maple syrup and tart blueberries?
Then you have come to the right place because this BBQ sauce is all of those things and more!
This tasty sauce is packed with lots of healthy goodness, unlike conventional grocery-store BBQ sauce that is loaded with high fructose corn syrup, gluten, soy sauce and corn starch.
You can even customize it to make it Whole30 by simply eliminating the maple syrup. Now what’s better than that? Naturally sweetened for the win!
So if you’re interested in making this delicious sauce (look at that lovely shade of purple…drooling), let’s walk you through how to make it!
Start by sauteing a small onion in a bit of neutral-tasting coconut oil over medium heat until soft. This will likely take just a few minutes. Next, you’ll want to add in ALL the remaining ingredients (don’t you just love foolproof recipes? :)).
Turn the heat down to medium low and simmer until the blueberries soften and begin to disintegrate. This will likely take 10-15 minutes.
Allow to cool for a few minutes, especially if your high-powdered blender or food processor is plastic and can’t handle piping hot mixtures. Blend until pureed, in batches if necessary.
Use immediately or allow to cool fully before refrigerating. The sauce should store in an air-tight container in the fridge for up to 5 days.
You will also love these other recipes:
Blueberry BBQ Sauce (Vegan, Paleo, Whole30)
- 1 small onion yellow or white
- 1/3 cup balsamic vinegar (80 ml)
- 1/3 cup apple cider vinegar (80 ml)
- 2 tablespoons coconut aminos
- 2-1/2 cups blueberries (13 oz)
- 1/4 cup maple syrup omit for Whole30 (60 ml)
- 1 teaspoon Salt
- 1 tablespoon garlic powder and chili powder
- 6 oz can tomato paste
- Dice onion and saute over medium heat in a bit of oil (I recommend a neutral-tasting coconut oil) until softened, about 5 minutes.
- Add in all remaining ingredients and simmer over medium low heat until the berries cook down. Be sure to continue stirring, so the mixture does not burn.
- Once the mixture has cooked down (approximately 15-20 minutes), add it in batches to a blender or food processor.
- Pulse until the mixture is nice and smooth.
- Allow to cool, then use immediately or store in the fridge for up to 5 days.