Grease a donut pan with oil. (See post for a no-pan method)
Place dry ingredients in a food processor and blend for a few seconds. Add thawed, drained blueberries, oil and vanilla and blend into a dough. Taste and adjust for sweetness (make a little under-sweet if adding glaze, or add extra sweetener if not adding glaze)
Use a large (2.5") scoop to portion dough into 6 donut wells. Press dough gently with a spatula to fill each well and smooth any rough edges.
Bake for about 24-26 minutes until tops spring back when pressed.
Let donuts cool before removing from pan.
Carefully trace around the perimeter with a knife and use a spoon to help them release. Handle with care to prevent breaking.
To make the glaze:
In a small bowl, mix together the wild blueberry juice leftover from frozen blueberries (plus additional water if needed to equal 1.5 Tbs), homemade powdered monkfruit and vanilla.
Carefully dip each donut and place back on a baking sheet to dry. Enjoy!
To Store: Stays fresh at room temp for 2 days. Refrigerate for up to 7 days on a plate lined with a paper towel. To make homemade powdered monkfruit, simply blend 1/3 cup granulated (classic) monkfruit in a personal size blender for about 10 seconds until finely powdered.