Preheat oven to 350 degrees F. Grease a 12 cup muffin pan.
In the bowl of a mixer, beat the wet ingredients.
With the mixer on low, sprinkle in the baking soda, baking powder, and salt. Then continue with the flours.
Gently fold in the raspberries.
Distribute batter evenly in the greased muffin tin.
In a small bowl, place all the streusel ingredients.
Using a pastry cutter, fork, or table knives, cut the fat into the mixture until it resembles coarse crumbs. Sprinkle over the muffins.
Place in a preheated oven and bake for about 20 minutes until a toothpick inserted in the center of one muffin comes out clean.
Notes
If you use frozen fruit, you will need to bake the muffins longer.Not gluten free? You can substitute 1 1/2 cups regular flour for the gluten-free flours and gum.