Preheat the oven to 350°F and spray a donut pan with oil spray.

Mix together the blanched almond flour, baking soda and salt.

In a separate bowl, whisk together the maple syrup, coconut milk, coconut oil, egg, vanilla and lemon zest.

Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.

Scoop batter into a large ziplock bag and cut the tip of the bag with scissors. Squeeze batter into the donut pan then shake it a little to evenly disperse the batter. Drop 4-5 blueberries into each

Bake until a toothpick inserted into the center comes out clean, about 15 minutes.

Set pan over a wire rack to cool. Wait until donuts are cooled a bit then remove from the pan.