Combine first four ingredients in a bowl, thoroughly mixing the fruit into the flour to ensure they separate.
In another bowl, combine eggs, olive oil, yoghurt and milk.
Add wet ingredients to dry mixture; stir gently until just combined. If the mixture looks too dry (this will depend on the consistency of the yoghurt you use), add a splash of milk. Do not overmix.
Spoon into a 12-cup non-stick muffin tray and bake at 180°C until brown on top and cooked through (about 25 minutes).