Preheat oven to 425°F. Line a 12-count muffin tin with paper liners or grease with non-stick cooking spray. Set aside.
In a large bowl, combine all-purpose flour, baking powder, and salt. Set aside.
In a medium bowl, beat the white sugar, brown sugar and eggs with an electric hand mixer or stand mixer with fitted paddle attachment. Mix in milk, coconut oil, and vanilla extract. Stir wet ingredients into flour mixture until just combined. Set aside.
Fold blueberries into batter. Spoon batter into prepared muffin tins, filling almost to the top. Set aside.
Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375°F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean.
Remove from oven and let cool for 10 minutes in pan. Then, move to a wire rack to cool completely.