1. Prepare the Donut Batter

1. Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. Prepare the Milk Mixture: In a measuring cup, combine almond milk and apple cider vinegar. Let it sit for about 5 minutes—this creates a vegan buttermilk substitute that helps the donuts become extra tender.
4. Combine Sugar and Lemon Zest: In a large bowl, add granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar. This step releases the lemon’s natural oils, enhancing the citrus flavor.
5. Incorporate Wet Ingredients: Whisk in melted coconut oil, lemon juice, vanilla extract, and the milk mixture until fully combined.
6. Mix the Batter: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Stir until just combined—do not overmix, as this can make the donuts dense.

2. Fill and Bake the Donuts

1. Fill the Donut Molds: Spoon or pipe the batter evenly into the donut pan, filling each mold about three-quarters full. Overfilling may cause the donuts to lose their signature hole.
2. Bake: Place the pan in the preheated oven and bake for 10-12 minutes, or until the donuts turn golden around the edges.
3. Check for Doneness: Insert a toothpick into a donut—if it comes out clean, they’re ready. Another test is to press lightly on the donut; if it springs back slowly, it’s done.
4. Cool the Donuts: Allow the donuts to rest in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before glazing.

3. Prepare the Blueberry Lemon Glaze

1. Cook the Blueberries: In a small skillet over medium-low heat, simmer the blueberries and lemon juice until the berries release their juices and break down. This should take about 5 minutes.
2. Strain the Juice: Remove from heat and press the mixture through a fine metal sieve into a bowl, discarding the skins and seeds. Let the blueberry juice cool slightly.
3. Make the Glaze: Gradually whisk in powdered sugar until you reach the desired consistency. If the glaze is too thick, add a tiny bit of lemon juice. If it’s too thin, add more powdered sugar.

4. Glaze and Serve

1. Dip the Donuts: Once the donuts are completely cool, dip each one upside down into the glaze. Let the excess drip off before placing them back on the wire rack.
2. Let the Glaze Set: Allow the donuts to sit for a few minutes so the glaze firms up.
3. Enjoy Fresh: These donuts taste best when eaten immediately, but they can be stored for a short period if needed.