1 cup (150 g) unbleached all-purpose flour

1/2 cup (60 g) wheat germ

1/2 cup (50 g) quick-cooking oatmeal

6 tbsp (80 g) packed brown sugar

½ tsp baking powder

½ tsp baking soda

2 eggs

½ cup (125 ml) plain Greek yogurt

¼ cup (60 ml) canola oil

1 orange, zest finely grated

1 lemon, zest finely grated

1 tbsp (15 ml) lemon juice

3/4 cup (100 g) raspberries, fresh or frozen (see note)

3/4 cup (115 g) blueberries (or blackberries), fresh or frozen

¼ cup (35 g) unsalted pistachios, finely chopped

With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.

In a bowl, combine the flour, wheat germ, oatmeal, brown sugar, baking powder and baking soda.

In a large bowl, whisk together the eggs, yogurt, oil, citrus zest and lemon juice. With a wooden spoon, stir in the dry ingredients. Add the berries and stir gently.

Scoop the mixture into the muffin cups. Sprinkle the pistachios on top of the muffins. Bake for 20 to 22 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.

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