• Preheat oven to 325F degrees. Lightly grease a 6-count doughnut baking pan (I used coconut oil).
• In a medium bowl, combine 1 cup flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon nutmeg or cinnamon, ¼ scant cup brown sugar, ¼ cup chia seeds and 1 Tablespoon of fresh lemon zest. Stir together to combine.
• In the bowl of a blender or food processor, combine ½ cup blueberries, ½ cup almond milk and 1 teaspoon vanilla extract. Plus just a few times to combine, about 3 good pulses.
• Stir the blueberry mixture into the flour mixture until well combined.
• Spoon the batter into a large plastic bag and cut the corner off (about 1-inch). Pipe into the doughnut pan. Alternately, you could just spoon it into the pan, but the bag method is super easy.
• Bake for 12-13 minutes, until golden brown.
• Flip donuts out on a wire rack and cool for 5-10 minutes. Make the glaze while doughnuts cool.

For the Glaze:

• Whisk together ½ cup powdered sugar, 2 Tablespoons lemon juice and ¼ teaspoon vanilla extract. Add more sugar if you want a thicker glaze.
• Dip cooled donuts in the glaze and grate additional lemon zest on top of the doughnuts, if desired.