In stand mixer or mixing bowl, stir eggs, oil, applesauce, white sugar, brown sugar and vanilla. Add baking soda, baking powder, cinnamon, wheat flour and white flour. Mix until batter forms and is no longer lumpy. Add blueberries and raspberries.
Carefully fold in blueberries and raspberries with plastic spatula.
In small bowl, mix ground almonds, 1/3 cup brown sugar and 1 tsp cinnamon. Using a pastry blender, cut in butter or margarine.
Add batter to muffin cups and top each muffin cup with 1 tsp of almond streusel.
Bake at 350 F for 15-20 minutes, or until toothpick comes out clean.
Let cool on cooling rack. Serve warm with butter.