Soft, moist and loaded with blueberries, we can’t get enough of this blueberry muffin loaf recipe!
Preheat the oven to 180C and line a loaf tin with baking paper. Whisk the flour, baking soda, baking powder, salt and nutmeg together in a large bowl.
Beat the butter, granulated sugar, and coconut sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract until combined. Add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
Spoon the batter into the prepared baking pan. Bake for 60-65 minutes, loosely covering the bread with foil at the 30 minute mark to help prevent the top and sides from getting too brown. A toothpick inserted in the centre of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.