Ingredients

2 1/2 cups of wholemeal self-raising flour
1/2 cup sugar
3 eggs
3/4 cup vegetable oil
1/2 cup milk
1/2 cup Greek Yoghurt
1 teaspoon vanilla extract
1/2 cup desiccated coconut
1 cup fresh or frozen blueberries and/or raspberries

Method
Preheat oven to 180oC
Mix all ingredients, except for the blueberries, until well combined.
Fold through the blueberries.
Spoon into a greased muffin tin or lined with paper cases.
Bake for 25-30 minutes or until golden brown.
Makes approximately 12 muffins