Blackberries have been shouting at me, this summer -- difficult to ignore. So, when I saw the recipe for “Blackberry-Oat Bran Muffins,” in the July/August 2012 issue of Everyday Food, it was a good way to quiet the shouting. The list of ingredients here are appealing: oat bran and buttermilk and not much sugar. Blackberries -- big and voluptuous -- made these muffins moist and popular.

Using my stand mixer, I beat the butter and sugar until “light and fluffy,” as instructed. The ease of this step, with this mixer, allows me to appreciate the importance of “light and fluffy” butter and sugar. It’s like this process elevates these ingredients to a higher level; they become something else. Fluffy.

I don’t usually sprinkle the tops of muffins with sugar, but it was fun to do, here. It made the slightest sugar “crust” on top. Everyone liked these muffins.

Blackberries (1 1/2 cups) = $5.86

RECIPE: listen to the blackberries, while they’re still shouting
muffins could be eaten after an hour or so of prep and baking and cooling
blackberries moisten muffins that are fortified by oat bran, while a sugar crust on top is a treat

Next time, I intend to go crazy with the recipe for Jamie Oliver’s “Special Spaghetti Cake.” Come back soon to see what happens with all this cheese and cream.