Turnip Blueberry Muffins

July 6th, 2014


I’m always looking for ways to include vegetables in every dish, desserts included. After making vegan sweet potato muffins with great results, I one day thought of trying other root vegetables in a muffin. Turnips, rutabaga, kohlrabi are not the most popular among their category, but rich in health benefits and culinary opportunity, so I try to pay them as much attention as I can. Lately I’ve been eating a lot of salad turnips from the local farm – they are great raw, with a squeeze of lemon juice, some salt, pepper and light drizzle of olive oil.


For these muffins, I made a turnip mash to include in the batter and the technique did not disappoint – I got a nice, light batter. Blueberry season is here, and we’ve been celebrating with these gluten free treats. I will also be making them with other berries and chocolate.
And if you enjoy this type of baking, you will like our Parsnip Cake with Candied Kumquats.


Turnip Blueberry Muffins – Vegan and Gluten Free

1 medium to large turnip
3/4 cup brown rice flour
1/2 cup almond flour
1/2 cup tapioca flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup coconut oil – soft, at room temperature
1/3 cup coconut sugar
1/2 cup unsweetened almond milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 heaping cup of blueberries

1. Boil turnip for 20 -30 minutes or until soft when pricked with a fork. Drain immediately once done. Cool, peel and shred on the finest side of a box grater. You should have about 1 cup of puree.
2. In a medium bowl, combine all the flours, baking soda, baking powder and salt. Set aside. Preheat oven to 350 F.
3. Using a hand mixer, beat coconut oil and sugar in a large mixing bowl. Add in the turnip puree and mix in well. Add almond milk, lemon juice and vanilla, stirring well to incorporate.
4. Add the dry ingredients into the wet mixture, mix to combine. Fold in the blueberries.
5. Distribute between 12 muffin holes. Bake for 25-30 minutes until a toothpick comes out clean.

Note: These muffins are best the same day, but can be kept tightly covered and refrigerated for up to 3 days.

Tags: blueberry, breakfast, dessert, gluten free, vegan

  • Brilliant. I never would’ve thought to use turnips in muffins!

  • Including vegetables in a muffin is genius! Looooove this idea!

  • Renee says:

    What an amazing idea to put root vegetables in muffins. They look delicious!

  • Dawn says:

    Wow you really push the bar for super healthy baking, love it. Can you substitute the tapioca with arrowroot as I don’t think we can get tapioca flour here in the United Arab Emirates.

    • Anya says:

      Dawn, I have not used arrowroot in replacement of tapioca, but knowing its properties, it should be ok. Please let me know the result if you try it.

  • This is so wonderful! I’m always looking for new ways to add vegetables into my baking too and this looks fantastic. Thank you!

  • I love this idea! Never thought to add turnips, you are genius! :)

  • This is an amazing idea. I would never have come up with something as wonderful as this! As always, your photos are gorgeous!

  • Such a creative use of an all too often unloved vegetable. Another stroke of genius!

  • Melissa says:

    I have a sad looking turnip in the fridge. This recipe is the perfect use for it. Thanks for sharing.

  • Allison says:

    Just stopping by to tell you how much I’m loving your new cookbook. It is truly inspiring. Congratulations!

    Also, these muffins are so different! I love putting vegetables in muffins for moisture. How nice!

  • Maud says:

    Oh these muffins look delicious! What a creative and inspiring idea to combine turnip and blueberries.

  • Easy Recipes says:

    These look gorgeous. I would do not have shown to add turnips to muffins…I wouldn’t really use turnips in almost anything to be truthful. It be the better choice that they can would add moisture and lightness though.

  • Asoares says:

    Stopping by to say how much I love your cookbook. Got it Friday (and reviewed happily on amazon) and already tried three things yum. Also these muffins look great – If I didn’t have so many things to try with your cookbook, they’d be on my next to try list :)

  • […] vegetables can be used in sweet dishes just as well as they can savory ones. Spiced parsnip cake, turnip muffins, carrot halwa, an Indian dessert made with carrots and cardamom; the options are […]

  • Daisy says:

    Hello Golubka.
    I love all what you do and I will be happy to make this muffins,but I cant find the recipe.
    The line is not to open.
    Can you help me pls.?
    Thank you.

    • Anya says:

      Hello Daisy, sorry for the delay. Seems like The Rose Journals have changed their website so I posted the recipe here.
      Hope you enjoy the muffins :)

  • Margarita says:

    This is an amazing idea!Thanks for sharing!


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