Preheat oven to 400 degrees F. Coat a 12-cup muffin tin with cooking spray.

In a large bowl, whisk together the 1 cup cornmeal, whole wheat flour, sugar, orange zest, baking powder, baking soda and salt.

In a medium bowl, whisk together the eggs, buttermilk, yogurt and oil.

Stir the buttermilk mixture into the cornmeal mixture just until combined.

In a small bowl, toss the berries with 1 tablespoon cornmeal. Stir the cranberries into the muffin batter.

Using a ¼ cup measure, divide the batter evenly between the muffin tins.

Bake until a toothpick inserted in the middle of a muffin comes out clean, about 12 minutes.

Cool the muffins in the tin for 10 minutes, then remove from the tin and cool completely on a wire rack. Serve or store in an airtight container.