Preheat the oven to 375°. Line or grease a 12-cup muffin pan.
Grate the turnip and drain any water.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together eggs, applesauce, maple syrup, almond milk, vanilla, and orange zest.
Add the dry ingredients and grated turnip to the wet mixture; mix to combine. Gently fold in blueberries.
Divide batter evenly among muffin cups. Bake until a toothpick inserted in the center of the muffins comes out clean, 25 to 30 minutes.