Cool for 10 minutes on wire rack, loosen sides, and turn out of muffin pan. Serve warm with honey or raspberry-plum butter. Pour oil and milk into a measuring cup but do not stir. Add to yams. Add to flour mixture and mix lightly with fork until mixture holds together.
Place rounds on a baking sheet.
Bake at 425 for 10-20 minutes. Serve hot, or split when cold and toast. Add flour, milk, and vanilla. Sprinkle flour on berries to prevent them from going to the bottom. Add berries to mixture.