Preheat oven to 350° F
Lightly grease donut pans with coconut oil (10 of the donut molds)
Add almond flour, coconut flour, baking soda, and salt to a mixing bowl
Mix until combined
In a small bowl, whisk yogurt until smooth
Add eggs, melted butter, honey, whisked yogurt, and lemon juice to a large mixing bowl or bowl of stand mixer
Beat on medium speed for about a minute
Add in dry ingredient mix
Mix ingredients until thoroughly combine
Stir in blueberries
Pour batter into donut pans until each donut mold is almost full
Bake for 25 to 30 minutes until donuts are golden and springy to the touch - if you insert a toothpick into the middle of the ring it should come out clean
Cool in pan on wire rack for about 10 minutes
Remove donuts from pan and cool on wire rack until competely cool - about 30 minutes
Store in an air-tight container in the refrigerator for about 5 days and up to a month in the freezer