Preheat oven to 350 degrees F. Line a 12-muffin tin with paper liners.
Soften
1.5 T coconut oil in the microwave, on high for 20 -30 seconds. Whisk together eggs, melted coconut oil, water, maple syrup and milk in a medium size mixing bowl.
Add vanilla, shredded coconut, oats, baking powder, and cinnamon, and mix until fully combined.
Let the batter sit for a couple minutes to thicken, and stir again.
Divide equally among the muffin cups (you may fill this to the top of the liners) and top with blueberries and walnuts.