Preheat oven to 395°.  Grease 8 doughnut molds with coconut oil and set aside.

In a large glass mixing bowl, add the softened butter, coconut sugar, maple syrup, vanilla extract, and eggs.  Beat until smooth.  

In a separate bowl, add all the dry ingredients.  Whisk the dry ingredients. Slowly add the dry ingredients to the wet ingredient bowl.  Using a spatula mix until combined.  (Note:  please do not over mix.)

Cut the blueberries in a hand chopper or food processor.  Fold them into the batter.  

Scoop out the batter into the greased doughnut molds.  Fill approximately 3/4 full.  The batter will make 8 large doughnuts.

Bake for 7-8 minutes.  Remove from the oven and cool in the doughnut molds for 4-5 minutes.  Gently remove the doughnuts with a spoon or butter knife and place on a cooling rack.

Enjoy!  Grain Free Blueberry Doughnuts can be stored in the pantry for 24 hours or in the refrigerator for 2 days.  They do freeze well.  One tip is to unthaw them in the refrigerator.  

How to Make the Optional Glaze: In a small saucepan, melt the butter or coconut oil. Add the maple sugar and tapioca starch. On low heat, stir until the mixgture has thickened (approximately 2-3 minutes). Remove from the heat and dip the doughnut tops into the glaze. Set on a wire rack to cool.