Preheat your oven to 180°C (350°F) and grease a donut mold.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.

In another bowl, mix the plant-based milk, melted coconut oil, apple cider vinegar, and vanilla extract. Stir well.

Gradually add the wet ingredients to the dry ingredients, mixing until you obtain a smooth batter. Do not overmix.

Pour the batter into the donut mold, filling each cavity about 3/4 full.

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean.

Allow the donuts to cool in the mold for a few minutes before transferring them to a wire rack to cool completely.

In a small saucepan, cook the blueberries over medium-low heat for 5 to 10 minutes until they release their juices.

Transfer the cooked blueberries to a blender and blend until smooth.

In a bowl, combine 2-3 tablespoons of the blueberry puree with the powdered sugar and almond milk. Mix until smooth and glossy. Adjust the consistency by adding more almond milk if needed.

Once the donuts have cooled, dip them into the blueberry glaze, ensuring an even coating.

Place them back on the wire rack and let the glaze set for about 30 minutes before serving.