Preheat the oven to 350 degrees.
In a small saucepan, heat the butter over medium heat, stirring constantly. Once the butter starts to brown, remove from the heat and stir in the maple syrup and vanilla.
In a large bowl, add the oats, almonds, pecans, coconut, cinnamon and salt.
Pour the brown butter mixture over the dry ingredients and mix well. Whip the egg white until frothy then mix in as well. OPTIONAL: You can add the dried blueberries at this stage, but they sometimes tend to get a bit hard after the granola has cooled. Instead, adding them after the granola comes out of the oven allows them to remain soft.
Spread the granola onto a baking sheet, and bake for approximately 30 minutes, stirring occasionally. Once the granola is cool, mix in the dried blueberries. Store in an airtight container for up to three weeks.
