Preheat oven to 425°F. Line two 12 count muffin pans with paper liners or grease well with non-stick cooking spray. Set aside.
In a medium bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, whisk together the eggs, vanilla extract, pumpkin, and coconut oil.
Stir the flour mixture into the wet ingredients until just combined, being careful not to overmix. Gently fold in blueberries. Spoon mixture into prepared muffin pan, filling each cup 3/4 of the way full.
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. Baking at 425°F first helps to achieve that high, bakery style muffin. Remove from oven and let cool for 10 minutes.