Preheat the oven to 375°F.
Lightly grease muffin pan, or line with paper liners lightly sprayed with cooking spray.
In a large bowl whisk together the flour, sugar, cinnamon, pie spice, baking soda, and salt.
Stir in the carrots, apple, coconut and nuts.
In a separate bowl, beat together the eggs, oil, vanilla and water. Add to the flour mixture and stir until evenly moistened.
Add blueberries and stir them in.
Scoop the batter into the muffin cups till nearly full.
Bake for 25 or until a cake tester inserted into the center comes out clean.
Remove from the oven and, after 5 minutes, transfer them to a rack to cool.
Wrap any leftovers airtight and store at room temperature for several days; freeze for longer.
(Makes about 20 muffins)---you'll be glad about this cause I did you a favor and doubled the recipe!