Gather all your ingredients. If using fresh cranberries, rinse and chop them into quarters.

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease generously.

Coat chopped cranberries with one tablespoon of granulated sugar.

In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and remaining granulated and brown sugars. Whisk to blend.

In another bowl, beat the egg, then add yogurt, vegetable oil, orange zest, orange juice, and vanilla extract. Whisk until smooth.

Pour wet ingredients into dry ingredients and fold gently until just combined. Avoid over-mixing.

Gently fold in the coated cranberries.

Spoon batter into muffin cups filling each about two-thirds full.

Bake in the preheated oven for 18-20 minutes, until a toothpick inserted comes out clean.

Allow muffins to cool in the tin for about five minutes before transferring to a wire rack to cool completely.