TURNIP BLUEBERRY MUFFINS recipe - from the TEACHERS OF GOOD THINGS * THE BOOK OF RUTH Family Cookboo

Ingredients

• 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
• 1/3 cup Coconut Sugar
• 1/2 cup Unsweetened Almond Milk
• 1 teaspoon Lemon Juice
• 1 teaspoon Vanilla Extract
• 1 heaping cup of Blueberries
• 1/2 cup Coconut Oil - soft, at room temperature