Preheat oven to 375°F and grease a muffin pan or line with cupcake liners.
Whisk the non-dairy milk, apple cider vinegar, vegetable oil, and vanilla extract in a large bowl until well combined
In a separate medium bowl mix together white flour, wheat flour, sugar, baking powder, and salt.
Pour the dry ingredients into the wet and mix with a spatula until well combined, making sure that there isn't any large clumps of flour.
Fold in your fruits or berries carefully, keeping in mind that if you use frozen blueberries or raspberries your batter might turn blue or pink, so stir them in slowly to prevent this.
Pour the batter into your greased muffin tins, and let this sit while you make the streusel topping.
Make the topping by melting your coconut oil, and adding it to a small bowl with your brown sugar and salt. Spoon about a ½ teaspoon of the streusel topping onto the center of each of your muffins.
Bake the muffins for 22 minutes or until a toothpick comes out clean. Let cool, and enjoy!!