Mix the oat milk (a bit warm, to melt the coconut oil), sugar, coconut oil and vanilla extract in a medium bowl.

In another bowl, sift the flour, baking powder and salt.

Then combine well dry and wet ingredients. Don’t over mix the batter or you will likely end up with too dense donuts.

Pour the batter into the donuts pan an bake at 340ºF/ 170ºC for 10 minutes or until a toothpick comes out clean.

Remove from oven and let cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.

Make the glaze by placing the blueberries, lemon juice and water in a small saucepan over medium heat. When the blueberries release their juices, use an immersion blender to puree the blueberries. Whisk in the powdered sugar until smooth and you achieve your desired consistency. Add more powdered sugar if necessary. 

Once the donuts are cooled, dip them in the glaze. Let sit for 20 minutes until the icing is set. And enjoy!