I cut down the maple syrup so instead of a heavy syrup flavor you have a heavy blueberry flavor. This reminds me of going to IHOP as a kid and trying all the syrups they had.
In a medium sauce pan combine the blueberries and Maple syrup, heat on medium-high until the blueberries boil, pop and ooze, stir and keep an eye on the syrup (if you are making pancakes or french toast make at the same time) once most of the blueberries are dissolved move the syrup to a jar or maple pitcher to cool slightly. If you don't want it chunky, with a fork stir and whip a little until all the blueberries dissolve.