Preheat your oven to 350°F. Grease a donut pan with non-stick cooking spray.

In a large mixing bowl, combine the flour, white sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the unsweetened almond milk, vegetable oil, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the fresh blueberries.

Spoon the batter into the greased donut pan, filling each mold about 3/4 full.

Bake the donuts for 12-15 minutes, or until they are golden brown and a toothpick inserted into the center of a donut comes out clean.

Remove the donuts from the oven and let them cool in the pan for 5-10 minutes. Then, transfer the donuts to a wire rack to cool completely.

While the donuts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, unsweetened almond milk, and vanilla extract until smooth.

Dip the top of each donut into the glaze and place them back on the wire rack to set.

Serve the vegan blueberry donuts once the glaze has hardened, and enjoy!