Preheat the oven to 425°F. Lightly spray a 12 cup muffin tin with non-stick spray, or line it with paper liners and set aside.
In a small bowl, toss the cranberries and lemon zest with the 1 tablespoon of granulated sugar. Set aside.
In a large bowl, whisk together the flours, baking powder and salt. In another bowl, whisk together the remaining 1/2 cup sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. Fold in the cranberries.
Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups.
Bake for 5 minutes, then lower the oven temperature to 350°F and continue baking for 14-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.
I’ve also made these with half whole wheat flour with good results.