Preheat the oven to 375F. Line the muffin pan with the muffin liners.
Crack the two eggs and the egg yolk into a small bowl. Beat slightly with a fork and set aside.
Wash your fresh cranberries and then coarsely chop them. You can use whatever method you like, but I used my blender to quickly chop them up.
In a small mixing bowl, combine the all purpose gluten free flour, cornmeal, baking powder and salt.
In your mixing bowl, add the oil, honey and coconut sugar. Beat the ingredients together for about 30 seconds.
Add half of the flour mixture and mix until combined.
Add in the coconut cream and mix until combined.
Add the rest of the flour mixture and mix until combined.
Scrape the sides and add the chopped cranberries. Mix until just combined. Then hand mix to make sure everything is incorporated.
Add the batter to the muffin pan. Fill about 3/4 of the way. Makes about 12 muffins.
Place the muffin pan in the oven and bake for about 20-22 minutes, or until a toothpick comes out clean or has just a few crumbs attached.
Let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Store the muffins in an airtight container. They can be kept at room temperature for up to 12 hours, but then store them in the refrigerator. They will last for a few days in the refrigerator, and up to 3 months in the freezer.