Instructions

1. Preheat oven to 350⁰
2. Grease a loaf pan and line with parchment paper
3. In a large mixing bowl combine dry ingredients and mix well.
4. In a small bowl combine wet ingredients and mix well.
5. Pour wet ingredients into dry ingredients and mix just until combined.
6. Toss blueberries in some flour (I like coconut flour for this) just to lightly coat. This will prevent them from sinking to the bottom of your batter.
7. Carefully fold in blueberries into batter.
8. Pour batter into loaf pan and bake for 30-35 minutes or until skewer comes out ALMOST clean. If making muffins, evenly distribute batter into muffin tin and bake for 15-20 minutes or until skewer comes out almost clean.
9. While loaf bakes, make the glaze and crumble. In a small pot over medium-low heat add all ingredients for the glaze except coconut until melted and combined. Remove from heat to let cool until loaf is finished.
10. In a small pan over medium-low heat toast coconut until lightly browned.
11. Once loaf is done (if only making loaf, let cool for 10 minutes then remove from pan and let cool completely on wire rack), poke some holes in the top with a skewer (if only using the glaze pour glaze over the loaf and let cool 10 minutes then remove from pan and let cool completely on wire rack).
12. Change oven to broil. Pour glaze into the toasted coconut and mix.  Place crumble on top of loaf and spread evenly over top. 
13. Place back in oven on top rack for 3-5 minutes, watching carefully, just until golden brown. Remove and let cool for 10 minutes in pan, then remove from pan and cool completely on wire rack.