Preheat oven to 185°C and line a classic muffin tin with paper liners. In a large bowl, sift in flour and combine with the cereal, baking powder, baking soda, sugar and cinnamon. Mix well.
In another bowl, whisk together the eggs, oil, yogurt and berries. Pour the wet ingredients into the dry ingredients and fold gently to combine. Be careful not to over mix. Spoon mixture into 12 muffin cups and bake for 15-20 minutes or until a skewer comes out clean.
