Preheat the oven to 325°F. Line an 8-inch square pan with parchment paper, covering all four sides.
In a large bowl, mix together the shredded coconut, almond flour, flaxseed meal, coconut sugar, cinnamon, baking soda and salt.
In a separate bowl, whisk together the egg, coconut milk, maple syrup, and vanilla.
Combine the wet and dry ingredients mixing gently with a spatula to form a thick batter, being careful to not over mix. Mix in the blueberries into the mixture.
Spread mixture evenly in the prepared pan and add some additional blueberries on top if you like. Bake for 30 minutes, then let it cool on a cooling rack for about 10 minutes before removing it from the pan and cutting into squares.
The blueberry bars will last for about 1 month in the fridge or you can freeze them too.