Preheat your oven to 375 degrees F (190 degrees C).
In a large mixing bowl, combine the All-Purpose Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon), Salt (1 pinch), Ground Cinnamon (1 pinch), and 1 tsp of zest from a Lemon (1) and stir.
In a medium-size mixing bowl, combine 1/4 cup plus 1 Tbsp of Maple Syrup (1/4 cup), 1/4 cup plus 1 Tbsp of Almond Milk (1/4 cup), Vegan Butter (3 tablespoon), and Vanilla Extract (1 teaspoon) and whisk.
Slowly mix your wet ingredients in with your dry. Stir until combined.
Gently fold in your Fresh Blueberries (3 tablespoon). They will burst if not gently folded in.
Using any leftover melted butter (I scrapped the bottom of the bowl I used to heat it up) or using canola oil, lightly grease the donut tray.
Fill each donut mold evenly, with the mixture coming right to the top.
Bake for 10-12 minutes, or until you can insert a toothpick with it coming out clean.
While donuts are baking, place the Powdered Confectioners Sugar (1/2 cup), 1 Tbsp of lemon juice, 1/2 tsp of lemon zest, and Almond Milk (1/4 teaspoon) into a bowl and whisk until smooth! It will be drippy.
Let donuts cool for 30 minutes before frosting. To frost, simply dip them upside down into the bowl of frosting. Top with any remaining lemon zest!