Preheat the oven to 190°C, and lightly grease a 12-muffin tin.
Melt butter and honey in a saucepan over low heat and set aside to cool.
In a bowl, whisk together the lemon zest, juice and yoghurt. Mix in the butter and honey.
Sift together the flours, baking soda and nutmeg powder in a clean bowl.
Sprinkle a tsp or two of the flour over the dried berries and mix so that they are coated with flour. This will stop them from sinking to the bottom.
Gently fold in the flours into the wet mixture followed by the cranberries. Mix until just combined.
Spoon the muffin batter into the prepared tin till 3/4 full and bake for 20-25 minutes till golden. If the puffed tops spring back when touched, the muffins are done. Remove from the oven and cool in the tin for 5 minutes before turning them out. Serve warm.