Berry and Pistachio Muffins

Berry and pistachio muffins
Makes: 12 muffins

•    1 cup unbleached all-purpose flour
•    ½ cup wheat germ
•    ½ cup quick cooking rolled oats
•    6 tbsp lightly packed brown sugar
•    ½ tsp baking powder
•    ½ tsp baking soda
•    2 eggs
•    ½ cup Greek yogurt
•    ¼ cup canola oil
•    1 orange, grated zest only
•    1 lemon, grated zest only
•    1 tbsp lemon juice
•    ¾ cup fresh or frozen raspberries
•    ¾ cup fresh or frozen blueberries or blackberries
•    ¼ cup unsalted pistachios, finely chopped


  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
  2. In a bowl, combine the flour, wheat germ, oats, brown sugar, baking powder and baking soda, then set aside.
  3. In a large bowl, combine the eggs, yogurt, oil, citrus zest and lemon juice with a whisk.
  4. Using a wooden spoon or spatula, stir in the dry ingredients until combined.
  5. Gently stir in the berries.
  6. Divide the batter into the muffin cups. Sprinkle the muffin tops with the pistachios.
  7. Bake for 20 to 22 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool.
Posted on April 12, 2017 and filed under breads, muffins & scones.