Preheat the oven to 350 degrees F and lightly oil a muffin pan.

In a mixing bowl, whisk together the egg, coconut milk, agave nectar and vanilla extract.

In a seperate bowl, stir together the brown rice flour, coconut flour, baking powder, and salt.

Pour the dry mixture into the wet and mix to combine.

Fold the blueberries and chocolart chunks into the batter.

Fill 6 muffin holes with batter and bake for 30 to 35 minutes until a toothpick tests clean.

Let muffins sit 10 minutes, then run a knife around the edges to help pop the muffins out of the pan.

Feed your muffin top!