Banana berry yoghurt muffins

• 2 cups wholemeal self-raising flour
• 1/2 cup self-raising flour
• 1 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 1 cup banana, mashed
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 1 3/4 cups 98per cent fat-free blueberry yoghurt
• 1/4 cup extra-light olive oil
• 1/2 cup frozen or fresh blueberries

1. Step 1
   Preheat oven to 190C (170C fan-forced). Line a 12-hole, 1/3 cup capacity muffin pan with paper cases.
2. Step 2
   Combine flours, cinnamon and sugar in a large bowl. Make a well. Add banana, vanilla, egg, yoghurt and oil. Stir until just combined. Spoon into paper cases. Top with blueberries.
3. Step 3
   Bake for 20 to 25 minutes. Stand in pans for 2 minutes. Transfer to a wire rack to cool.