Pro tip: The proper way to measure flour is to spoon flour into your measuring cup and level off the top with a knife. Do not scoop flour into your cups, or you could end up with way too much flour, and dry/tough muffins.

Baking powder and baking soda: These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!

Coconut oil or extra-virgin olive oil: Instead of butter, these muffins call for oil. I can’t taste either one in the end result. If you use olive oil, I recommend a mildly flavored one, like California Olive Ranch’s Everyday variety.

Solution: Blitz the fresh cranberries in a food processor for a few seconds to break them up. That way, you get delicious little bits of cranberries in every bite. This also allowed me to double the amount of cranberries for maximum cranberry flavor.

Pro tip: The proper way to measure flour is to spoon flour into your measuring cup and level off the top with a knife. Do not scoop flour into your cups, or you could end up with way too much flour, and dry/tough muffins.

Baking powder and baking soda: These are leavening agents, which help the muffins rise so they are light and fluffy. These ingredients are not the same thing and are not interchangeable, so be careful with your measurements!

Fine sea salt: I prefer to use non-iodized sea salt instead of plain table salt because it has a cleaner taste and contains some good-for-you trace minerals. You can substitute regular salt if that’s what you have!

Coconut oil or extra-virgin olive oil: Instead of butter, these muffins call for oil. I can’t taste either one in the end result. If you use olive oil, I recommend a mildly flavored one, like California Olive Ranch’s Everyday variety.

Honey or maple syrup: Instead of sugar, these muffins are naturally sweetened with honey or maple syrup! These do impart some delicious flavor, so choose your favorite.