If you’re not using store-bought, start by making your homemade blueberry sauce. Combine fresh or frozen blueberries in a saucepan with a touch of water over medium heat. Stir gently and cook for about 5–7 minutes until the blueberries burst and soften. Once the sauce reaches a syrupy consistency, remove it from heat and let it cool to room temperature before mixing it into your blueberry butter.

In a stand mixer fitted with a paddle attachment, add your softened unsalted butter and whole milk. Start mixing on low speed to combine, allowing the butter to incorporate smoothly, which takes about 1 minute. Gradually increase the mixer to medium-high speed and beat for approximately 5 minutes until light, fluffy, and slightly increased in volume.

Once your butter is fluffy, add the cooled blueberry sauce, maple syrup, and a pinch of salt to the bowl. Mix on low speed until just combined, being careful not to over-mix.

For the best texture, serve your homemade blueberry butter immediately as a delicious accompaniment to toast, pancakes, or scones. If you’re not using it right away, transfer it to an airtight container and refrigerate.