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Preheat oven to 350. Generously spray two 6-count donut pans with nonstick spray. Set aside.
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In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, cardamom and lemon zest.
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In a small bowl whisk together almond milk, eggs, honey, and almond extract.
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Add coconut oil to dry ingredients and stir
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Add almond milk mix to flour mix combine just until mixed.
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Add mix to a piping bag or to a ziplock with corner cut.
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Pipe mix into donut pan. Top with blueberries pushing down into mix
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Bake 12-14 minutes. Flip donut pans upside down onto cooling racks and let donuts cool almost completely before adding glaze.
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Or serve plain.