Preheat the oven to 400°F. Grease a 12-cup muffin tin with nonstick cooking spray, or line the muffin tins with paper liners. Put the dried cranberries in a small bowl, and cover them with boiling water. Set aside. In a large bowl, combine white and whole wheat flour, corn meal, oats, sugar, baking powder, baking soda, and salt. Stir gently. In a medium bowl, combine buttermilk, maple syrup, eggs, and melted butter. Stir the liquid ingredients into the dry ingredients just until combined. Drain the plumped-up cranberries completely, and fold them into the muffin batter. Divide the batter evenly among the prepared muffin tins. Bake for 18-20 minutes until the tops are golden. Remove from the oven and allow to cool for a few minutes before removing the muffins from the muffin tins. Eat warm or at room temperature.
Recipe by Lulu the Baker at https://luluthebaker.com/cranberry-multigrain-muffins/