Add water, sugar, and blueberries to a small saucepan and bring to a boil. Stir to help sugar dissolve, then reduce to a simmer.

Add dried lavender and simmer for 10 minutes.

Once the mixture has cooled, pour through a strainer into a bowl, pressing blueberries to release juice.

Pour the syrup through a funnel into a lidded glass container.

Can be stored in the refrigerator for up to one month.