Preheat oven to 350°F (180°C), grease and flour a 6 donut pan.
In a medium bowl whisk together flour, baking powder, baking soda, salt and sugar.
In a medium bowl whisk together egg, milk, yogurt, vanilla and melted butter until smooth.
Mix wet ingredients into dry ingredients, just until smooth, gently fold in blueberries. Fill donut pan and bake 10 minutes. Remove from pan, let cool completely then drizzle with lemon glaze if desired. Enjoy!
LEMON GLAZE
In a small bowl mix together until smooth powder sugar and lemon juice (add a tablespoon at a time to reach desired constituency).
Notes
Be sure to watch the Video at the top of the post!
If you prefer you can use cake flour instead of all purpose, it will make the donuts softer and more tender. For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch.Store the baked cooled donuts in an air tight container at room temperature. They will last up to 4 days. They can also be frozen in a freezer safe bag or container. They will keep for up to 2-3 months in the freezer.