Preheat your oven to 200℃. Add muffin wrappers to the muffin tray, or grease with olive or butter.

Start making the muffins by combining the flour, xanthan gum, sugar and baking powder.

Add the natural yoghurt and butter to the dry mix. Stir until a smooth batter is formed, and there are no lumps (or minimal lumps).

To the batter, fold in the white chocolate chips and the raspberries. If you are using frozen raspberries (I did), then add a light dusting of flour to them beforehand, so they are less likely to bleed through the mix when cooked.

Use an ice cream scoop, or just a large spoon, to add the muffin batter to the muffin tray. Fill the cups most of the way, but allow a little room for the muffins to rise without overflowing.

Make the crumble topping by mixing together the gluten free flour, sugar and salt. Add the cubed butter in, use your fingers to mush into the dry ingredients - not completely. This should form a nice crumbly texture.

Sprinkle the crumble topping over each muffin, try not to completely cover.

Bake in the oven for 20-25 minutes. Use a skewer to poke inside the muffin; if it comes out clean then the muffins are cooked, if it comes out with batter then bake for a further 5 minutes - or until the skewer comes out clean.

Allow the muffins to cool for 5-10 minutes before serving. They are best served while still warm.