Preheat oven to 400 degrees F.
Place blueberries in a food processor and pulse until they are chopped into fine pieces.
Line a 9x5 loaf pan with parchment paper.
Pour coconut oil. coconut butter, maple syrup, and blueberries in the pan (no need to combine thoroughly) and bake for 10 minutes until coconut oil and coconut butter are melted, and the blueberries are cooked.
Take out of the oven and let it cook for 10 minutes, then stir in shredded coconut and chopped walnuts.
Refrigerate uncovered for at least 30 minutes to let the mixture harden.
When ready to eat, pull out the parchment paper to remove the hardened layer from the pan.
Cut into to mini squares and sprinkle with cinnamon if you wish.
Store in the refrigerator.