Preheat the oven to 350 degrees. Line 2 muffin tins with paper liners.

In a large bowl combine the coconut flour, all purpose gluten free flour, rice flour, baking soda, and baking powder. Mix and set aside.

In a small bowl combine the melted coconut oil and honey (or sugar). Mix well.

Stir in the vanilla and eggs and mix well.

Add the coconut oil mixture to the flour mixture and mix until just wet. Add in the milk and mix until well combined.

Fold in the blackberries and plums. The batter will be thick.

Fill the muffin cups 3/4 of the way full with the muffin batter.

In a small bowl combine the ingredients for the topping and sprinkle on top of the muffins.

Bake for 22-25 minutes or until the tops have browned and a toothpick inserted into the center comes out clean.

Allow to cool in tins for 5 minutes then remove to a wire rack to cool completely.