Berry and Pistachio Muffins

  • Preparation 20 MIN
    Cooking 20 MIN
  • Servings 12
  • Freezes



  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, oatmeal, brown sugar, baking powder and baking soda.
  3. 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.
  4. 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.


If using frozen berries, do not thaw them before adding to the batter. Just add 6 to 8 minutes to the baking time.

The muffins will keep for 3 to 4 days in an airtight container at room temperature. Otherwise, you can freeze them.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 muffin

Content % Daily Value
Calories 185  
Total Fat 7.7 g  
Saturated Fat 1 g  
Sodium (salt) 115 mg  
Carbohydrates 24 g  
Fibre 3 g  
Protein 6 g