Blueberry-Cranberry Orange Muffins

I really loved these muffins, though I did change it up a bit based on what I had in the pantry: I used 1 cup white whole wheat flour and 1 cup of AP flour; I used 1/3 cup light brown sugar and 1/3 cup regular sugar; I used the zest of an entire orange; I used a heaping 1/2 cup frozen blueberries (thawed and drained) and a heaping 1/2 cup fresh cranberries, which I gently folded into the batter after the wet and dry ingredients were mostly blended. I baked the muffins for about 13 minutes in mini muffin tins - yield was approximately 36 muffins. These were moist and tender and I loved the scent of orange and the tartness of the berries. Really delicious and I would certainly make these for guests at a brunch.