Preheat the oven to 350°F (175°C) and grease the donut pan.

Combine the flours, salt and baking powder in a medium size bowl and set aside.

In a separate bowl, combine the eggs, canola oil, Greek yogurt and almond milk and whisk together.

Next, add in flour mixture while continuing to stir until a batter has formed.

Add in the lemon zest and 3 tablespoons lemon juice and combine.

Gently fold the blueberries into the batter with a spatula.

Spoon the batter into the donut pan or use a pastry bag to funnel it in.

Bake in the oven for about 22 minutes.

Allow to cool for 10 minutes while preparing the lemon glaze.

To make the glaze, stir together the powdered sugar, lemon juice, Earth Balance and almond milk until thickened and mixed well.

Glaze donuts and serve!