Preheat your oven to 425°F (220°C) and prepare 18 muffin cups with liners or by greasing them.

In a large bowl, mix together the flour, sugar, brown sugar, baking powder, and salt.

In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and orange juice.

Combine the wet and dry ingredients until just blended. Avoid overmixing to keep the muffins tender.

Gently fold in the cranberries until evenly distributed throughout the batter.

Divide the batter among the prepared muffin cups.

Bake at 425°F (220°C) for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.