Preheat your oven to 160°C (fan), and lightly grease a 12-hole mini doughnut pan.
Put the blueberries for the glaze into a small pan and cook whilst gently crushing and stirring to release the juice. Pass the mixture through a sieve into a bowl to make blueberry juice, and set aside.
Mix all the doughnut ingredients together as an all-in-one mixture until combined. Spoon the mixture into the prepared doughnut pan, filling each section two-thirds full. Press a few pieces of quartered blueberry into each doughnut. Bake in the pre-heated oven for 10 mins until risen and golden. Leave until the pan is cool enough to handle, then turn onto a cooling rack.
Make the glaze by mixing the icing sugar with 3 tsp of blueberry juice in a shallow bowl, to create a fairly thick glaze. Dip each doughnut into the glaze and set aside to firm up.
For an egg-free mixture, replace the eggs with chia or flax eggs.
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