- 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.
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.