Mix the wet and dry ingredients separately.
Preheat oven to 325 degrees.
Once you mix wet and dry together, fold in blueberries.
Make sure donut pan is greased with oil (I use coconut or grapeseed oil). Then pour in mixture to the top of each donut ring. Press down to ensure every space is filled with dough.
Bake for 14-16 minutes.
Let cool completely before removing from donut pan. Then turn over and let it sit on a wire wrack to ensure bottom is cooled and set too.
Mix the glaze and dip top of donut into the glaze. Then let that cool and harden for about 20 minutes.
Best 1-2 days after baking. If you can't eat them in time, then place in fridge for 4-6 days!