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Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking loaf pan with parchment paper.
In a large mixing bowl, add flour and coconut milk. If you are adding sugar or other sweetener, add it in at this time as well. See notes for more details on adding sweetener. Use a spatula to mix until the flour is fully incorporated. It's okay if your batter has little lumps. You don't need it to be fully smooth, but you don't want streaks of unmixed flour.
Add in blueberries and gently fold them in until they are evenly mixed. If adding any other mix-ins, add them in add this time. Transfer the batter to your prepared loaf pan.
Bake bread for about 55-65 minutes or until done. The bread should be light to golden brown on top. When you apply pressure on the surface of the bread it should bounce back. Let bread cool fully before removing and slicing. Store uneaten bread in an airtight container in the fridge or freezer.