Well Made by Kiley

In a large bowl, add the gluten free flour, OWYN Plant Protein Powder, baking powder, baking soda, sugar, and vanilla extract. Whisk to combine.
Add in the yogurt and mix. If the mixture seems a little dry, add in ~2 tbsp more yogurt. Knead with your hands in the bowl a couple of times to make it fully come together.
Fold in the blueberries.
Knead the dough on a floured surface with your hands until it becomes soft and bouncy.
Roll the dough out to ¾” thickness. Using a cookie cutter, or a cup, create circles and remove. Then, using a smaller round cutter, pop the inner circle hole out to create the donut shape. Place the donuts on a baking sheet lined with parchment paper.
Preheat the air fryer to 350F.
Brush the tops of the donuts with the vegan melted butter. Spray the basket of the air fryer with non-stick cooking spray and place the donuts in the air fryer.
Air fry at 350F for 8-9 minutes, or until golden and raised.
While the donuts are in the air fryer, make the blueberry protein glaze. Heat the blueberries in a small bowl in the microwave for 45 seconds, until their juices start to release.
Mash slightly with a fork. Then, whisk in the powdered sugar, OWYN Plant Protein Powder, and OWYN Plant Protein Shake.
Once the donuts are done, dip the tops into the glaze.
Dust with powdered sugar if desired and eat warm.
Enjoy!