Baked Blueberry Lemon Yogurt Donuts

1. Preheat the oven to 350°F (175°C) and grease a 6-count standard size donut pan.
2. Combine the flours, salt and baking powder in a medium size bowl and set aside.
3. In a separate large bowl, combine the eggs, granulated sugar, canola oil, Greek yogurt and almond milk and whisk together.
4. Next, add in the flour mixture while continuing to stir until a batter has formed.
5. Add in the lemon zest and 3 tablespoons lemon juice and combine.
6. Gently fold the blueberries into the batter with a spatula.
7. Spoon the batter into the donut pan or use a pastry bag to funnel it in.
8. Bake in the oven for about 22 minutes.
9. Remove pan from oven and set it on a rack. Allow to cool for 10 minutes while preparing the lemon glaze.
10. To make the glaze, in a medium sized bowl stir together the powdered sugar, lemon juice, Earth Balance and almond milk until thickened and mixed well.
11. Glaze donuts and serve!

Inspired by Ina Garten.