1. For the Streusel: Combine all the ingredients in a small bowl. Mix until moist and crumbly and set aside.

2. For the Muffins: Preheat the oven to 450ºF. Line a muffin tin with 12 paper cupcake liners. Set aside.

3. In a small bowl, whisk together the soy milk and vinegar and set aside. It will curdle slightly, so whisk it a couple of times, including just before using.

4. In a large bowl, whisk together both flours, sugar, baking powder, baking soda, salt, and optional ground spice. Make a well in the center of the dry ingredients and pour in the canola oil and the soy milk mixture. Using a fork, stir together the ingredients until combined. Gently fold in the fruit. Divide the batter evenly among the muffin cups. Divide streusel evenly among muffins, sprinkling it on top, and pressing gently.

5. Bake the muffins for 20 minutes or until a wooden pick inserted into the center of one comes out clean. Remove the pan from the oven to a wire rack until the muffins are cool enough to handle. Carefully remove the muffins in their liners from the tin. Serve slightly warm or at room temperature. Store any leftovers in an airtight container in the refrigerator.