Preheat oven to 350°. Line a muffin tin with paper baking cups. In a medium bowl, whisk together flours, baking powder and soda, sea salt, and cinnamon. In a large bowl, cream together sugars, oils, eggs, vanilla, orange juice and zest. In order, add flour mixture, coconut, nuts, carrot and zucchini and blend all at once on low setting until just mixed. Spoon batter evenly between papered muffin wells. The batter will go almost to the top. Evenly divide blackberries between muffins and press them into the batter. Bake 20-25 minutes. When a toothpick can be pulled clean from the center, remove from the oven and allow muffin tin to cool on a rack about 10 minutes before serving.