Preheat the oven to 350°F (180°C / Gas Mark 4), no fan.
In a large bowl, whisk all the wet ingredients together until smooth.
In a medium bowl, whisk all the dry ingredients.
Add the dry ingredients to the wet ingredients, whisk until just combined, don‘t overmix the batter, small lumps are ok.
Divide the batter evenly between 10 muffin liners (they will be filled almost to the brim, but that's ok).
Add 5 cranberries to each muffin, press the cranberries into the batter using a teaspoon (they don't have to be completely covered with batter.
Bake for about 20 minutes or until a skewer inserted in the middle comes out clean. The baking time may slightly vary, depending on the oven.
Cool on a rack for 10 minutes.