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Preheat the oven to 200°C / 400°F / Gas Mark 6.
Line the muffin tray with the paper cases.
Mix the flour, oats, bicarbonate of soda, baking powder and sugar together in a large bowl.
Melt the butter on a low heat.
Beat together the yoghurt, milk, eggs and butter in a jug. Pour the ingredients of the jug into the mixing bowl and combine all the ingredients.
Add the blueberries and cranberries and mix lightly. Spoon the mixture into the muffin cases filling them two-thirds full. Put in the oven to cook for 10 minutes.
After 10 minutes, remove the tray of muffins from the oven and sprinkle a little demerara sugar over each muffin.
Return the tray to the oven and bake for a further 15 minutes, until the muffins have fully risen and are a nice golden colour.
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