Pre-heat the oven to 350°F.
In a large bowl, blend together the flour, sugar, baking powder, salt, flax seed, cinnamon, cardamom and nutmeg.
In a separate bowl, whisk together the vegetable oil, lemon zest, soured milk, eggs and vanilla extract until well combined.
Fold in the dry ingredients; during the last few turns of folding, add the cranberries; do not over mix the batter or the finished muffin texture will be too heavy and dense; mix only enough to incorporate the dry ingredients.
Spoon batter into greased or paper lined muffin tins; sprinkle turbinado sugar evenly over the batter, if desired.
Place in the pre-heated oven and bake at 350°F for 25 – 35 minutes until a wooden toothpick inserted in the center comes out clean; baking times will vary widely depending upon the size of the muffin tins and if using frozen berries or fresh.
