1. To make the dough, place the lukewarm milk, sugar, salt and coconut oil in a large bowl and mix until the sugar has dissolved. Add the yeast, then start adding the flour bit by bit until the mixture comes together. You may not need all the flour.
2. Dust a working surface and knead the dough for 6-8 minutes until uniform and springy. You can also do this with a mixer and dough attachment. Place the dough in a lightly oiled bowl and let rise for 1-2 hours in a warm place, until doubled in size.
3. While the dough is rising, make the filling by mixing together the blueberries, lemon juice, zest, agave syrup, cinnamon and corn flour. Set aside.
4. Preheat oven to 375F. Roll out the dough into a rectangle on a floured surface, the spread the blueberry mixture on top. Roll the dough up, creating a cylinder, then slice crosswise to get about 6-8 rolls.
5. Place parchment paper in a small baking tin and arrange the buns. Cook for 30-35 minutes, until slightly browned on top. Let cool.
6. Make the icing by mixing together icing sugar and lemon juice. Drizzle on top of the buns.
