Preheat your oven to 375°F (190°C).

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, mix the egg, vegetable oil, orange juice, and orange zest until well combined.

Pour the wet mixture into the dry ingredients and gently stir until just combined.

Fold in the fresh cranberries gently into the batter.

Line a muffin tin with paper liners or grease each cup lightly.

Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.