It’s berry season, and you’ll love how easy these muffins are to make. The crumb topping is a nice touch, but they’re superb without it. Because pastry flour is more finely milled, it makes for lighter, fluffier muffins, but you could substitute white whole wheat flour if you prefer. Use any or all of your favorite berries.


1 ¼ cups plain unsweetened nondairy milk

1 tsp. cider vinegar

2 cups whole wheat pastry flour

½ cup organic sugar

1 Tbsp. cornstarch

2 tsp. baking powder

1 tsp. cinnamon

¼ tsp. salt

1/3 cup neutral oil

1 tsp. vanilla extract

1 ½ cups fresh or defrosted frozen berries


1. Line a standard muffin pan with paper liners and spray them lightly with nonstick cooking spray.

2. Combine the milk and vinegar in a measuring cup and set aside.

3. In a large mixing bowl, whisk together the flour, sugar, cornstarch, baking powder, cinnamon, and salt.

4. Pour in the milk/vinegar mixture, oil, and vanilla. Mix until no dry spots remain, but do not over-mix or the muffins will be tough. Small lumps are fine.

5. Heat your oven to 400 degrees and place a rack in the middle position.

6. Gently fold the berries into the batter. Use a small measuring cup or spoon to fill the liners. They will be full almost to the top.

7. Sprinkle a little of the crumb mixture on top of each muffin, if using.

8. Bake at 400 degrees for 22-25 minutes, until golden brown and a toothpick inserted into the center comes out clean.

9. Let cool for 10 minutes in the pan before transferring to a cooling rack.

Crumb Topping

¼ cup flour

3 Tbsp. oats

1/3 cup brown sugar

2 Tbsp. nondairy butter, melted, such as Miyoko’s

½ tsp. cinnamon

Use a fork to combine all ingredients in a small bowl.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at