Preheat oven to 350 degrees F. In a large bowl, add wet ingredients: coconut oil, eggs, maple syrup, almond extract, almondmilk. Stir well to combine. 

Next stir in almond flour. Then add in whole wheat pastry flour, baking powder, and salt. Stir until just combined. Add in 1/2 cup of blueberries if you'd like.

Generously spray a donut pan with nonstick spray. Then use a piping bag or a measuring tablespoon to fill the donuts so that they are 3/4 of the way full. Bake for 10-13 minutes or until donuts bounce back. Let cool in pan for 5 minutes, then transfer to a cooling rack.

Once you are ready to glaze the donuts (and after they cool off a little), add the blueberries and water to a sauce pan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until blueberries boil down. Add a little more water if necessary so that blueberries don't stick to the bottom of the pan. 

Once blueberries have condensed, add to a blender and blend, then pour over a fine strainer into a medium bowl.

In a separate bowl add powdered sugar then add about 2-3 tablespoons of condensed blueberry juice. If the mixture is too thin, add a little more powdered sugar. Then dip the top of each donut into the blueberry glaze and transfer back to a wire rack. Makes 12 donuts. Donuts are best the day of.