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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl combine 1 cup almond flour, a pinch of salt, and ½ cup Greek yogurt until a sticky dough forms.
Gently fold in ½ cup fresh blueberries. Pat them dry first so they do not water down the dough.
Scoop about 1 tablespoon of dough and roll into balls. Place on the prepared baking sheet.
Bake for 18 to 20 minutes until the donut holes are golden and firm to the touch.
Stir together 2 tablespoons blueberry jam, 2 tablespoons powdered sweetener, and 1 teaspoon Greek yogurt. Thin slightly with water if needed.
Once the donut holes cool slightly, drizzle the glaze over top or dunk each one for extra blueberry flavor.