When given the opportunity to review the California Kitchenware Silicone Cupcake Baking Molds I KNEW I had to make a blueberry muffins! My hubs loves them & so do the rest of us PLUS we had friends over who did, so why not?! My friend, Melissa, helped me out with these & is actually the one who gave me the recipe!
We were sent the multicolored ones to try out & they were packaged in a tube of 12. I kept the plastic tube they came in because it was great to store them away in. I love the colors! Here’s a bit about the silicone cupcake molds:
Versatile and Easy to Use
Twelve multicolor CKW signature cups are made to be used in the oven up to 500 degrees F, but can also be used in the freezer or microwave. The food-grade, non-stick silicone is fun for kids but uncompromising in performance.
Great for Baking Anything
The 2″x3″x1-1/2″ cups fit in the spaces of standard metal or glass muffin pans, or they can be placed individually on a flat cookie sheet or jelly-roll pan. CKW Butterfield cupcake molds can be used to bake breakfast muffins, birthday cupcakes, cheesecakes, individual brownies, and more. The flexible cups ensure easy removal of baked goods or molded gelatins.
Easy to Store and Clean
Stackable for storage, the set of 12 baking cups can be cleaned by hand or in the top rack of the dishwasher. All CKW products include a fact about California, see the bottom of the packaged tube to learn about “Butterfield.” I actually thought they would flip all around in the dishwasher but they didn’t for me.
These blueberry muffins came out so delicious but not so pretty! They were heavy because there were sooo many blueberries in them plus yogurt so they didn’t puff up like a muffin usually would. Because of this, they were extremely moist & these molds were perfect for them. We used a spoon & ate right from them like little bowls! I didn’t spray or put anything in them before filling them & the molds did not stick. They peeled perfectly away & hardly left a mess. I popped them in the dishwasher & they came out clean, stacked them, & stored them away in the tube that they came in. Way easier to store than a muffin/cupcake pan!
Now on to the recipe. I personally wasn’t sure if I would care for so much blueberries & have never used yogurt in a muffin or cupcake recipe before. But seriously, these came out AMAZING & not a crumb was left!