Add the sugar, blueberries and water to a medium saucepan.
Over medium heat, stir mixture until sugar dissolves.
With the back of a spoon or potato masher, gently smash the blueberries to release their juices.
Let the blueberry mixture simmer for another 10 minutes.
Use a sieve or cheesecloth over a clean bowl to strain out the berry skins (you can save them for smoothies if you want!), then pour the liquid into a jar.
Let cool completely before storing in the fridge, in an air-tight container, for up to a week.
While I like to use homemade simple syrup to flavor drinks, you can thicken it up with a little cornstarch and water and also use it on pancakes and ice cream too (you don't need to strain the skins out in those cases if you don't want to). Get creative. You can use it however you want!
If you want that fresh blueberry flavor but not all of the sweetness, you can reduce the amount of sugar you add. The result will be a thinner syrup but the flavor will still be there!
This recipe is pretty forgiving so if you happen to leave it simmering longer, it won't ruin it. As it cooks down though, it will evaporate some of the water and the syrup will become thicker.