These baked blueberry donuts with lemon glaze are deliciously moist, bright in flavour and gluten-free.
In separate bowl, stir wet ingredients until well-combined. Lightly coat blueberries in flour.
Add wet ingredients to dry, mixing just until combined. (Go gently as over-mixing can lead to dry donuts.) Fold in blueberries.
Fill each donut pan well ¾ full without covering middle section (so you're left with a hole after baking). Be sure to evenly distribute blueberries.
Bake for 12-14 minutes, or until edges are golden brown and top springs back when lightly touched. Allow to cool for 5 minutes in pan, then transfer donuts upside down onto cooling rack. Completely cool before glazing.
In a small bowl, mix powdered sugar with lemon juice. Slowly add milk (a bit at a time) and stir until smooth. Add more powdered sugar if glaze becomes too runny.