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1
For the Streusel: Combine all the ingredients in a small bowl.
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2
Mix until moist and crumbly and set aside.
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3
For the Muffins: Preheat the oven to 450 degrees F. Line a muffin tin with 12 paper cupcake liners.
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4
Set aside.
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5
In a small bowl, whisk together the soy milk and vinegar and set aside.
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6
It will curdle slightly, so whisk it a couple of times, including just before using.
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7
In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt, and optional ground spice.
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8
Make a well in the center of the dry ingredients and pour in the canola oil and the soy milk mixture.
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9
Using a fork, stir together the ingredients until combined.
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10
Gently fold in the fruit.
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11
Divide the batter evenly among the muffin cups.
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12
Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.
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13
Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean.
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14
Remove the pan from the oven to a wire rack until the muffins are cool enough to handle.
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15
Carefully remove the muffins in their liners from the tin.
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16
Serve slightly warm or at room temperature.
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17
Store any leftovers in an airtight container in the refrigerator.
