Preheat an oven to 180C.
For the wet ingredients, steep the chamomile tea in hot water and set aside. Mix the coconut cream with the apple cider vinegar and set aside. Mix the ground chia seeds with the water and set aside.
For the dry ingredients, sift all ingredients into a bowl and create a well in the centre.
Remove the chamomile tea from the hot water. In a separate bowl, combine all wet ingredients, including the chamomile tea but excluding the blueberries. Pour wet ingredients into dry ingredients and mix until combined
Divide mixture into a donut pan. Sprinkle and press blueberries into each donut.
Bake donuts for 15-20 minutes or until a skewer can be inserted into and comes out clean.
For the frosting, place the blueberries in a small saucepan and mash with the back of a fork. Bring the saucepan to high heat then reduce to a simmer until most of the liquid from the blueberries has evaporated. Puree with a whizz stick and stir in coconut butter until it has softened.
When the donuts have cooled, dip each donut into the icing. If desired, sprinkle some chamomile leaves on top. Enjoy immediately or keep in the fridge in an airtight container for up to 3 days. If you want to eat them later, you may need to let the donuts come back to room temperature or warm it up in the oven/microwave briefly.