1. Preheat oven to 350 degrees. Spray a 6 count donut pan with non-stick baking spray.

For the donuts:

1. In a medium sized bowl whisk all-purpose flour, baking powder, baking soda, ground nutmeg, ground cinnamon, and granulated sugar. Set aside.
2. In a separate medium sized bowl whisk milk, greek yogurt, egg, melted unsalted butter, and pure vanilla extract. Set aside.
3. Place halved blueberries into a bowl and sprinkle with flour. (The flour avoids sinking)
4. Add wet ingredients to dry ingredients and mix until combined. Be careful not to overmix.
5. Gently fold in blueberries.
6. Option 1: Spoon batter into donut cups.
7. Option 2: Place batter in gallon sized ziploc bag and cut bottom tip off. Pipe the batter in each of the donut cups until 3/4 full.
8. Bake donuts for 8-10 minutes or until edges are light brown.
9. Allow donuts to cool in pan for 10 minutes.
10. Remove donuts from pan and place on cooling rack until almost completely cooled.

For the glaze:

1. Place milk, powdered sugar, and pure vanilla extract, in a small sauce pan on low heat.
2. Whisk ingredients until combined and smooth. Remove from heat.
3. Glaze donuts with a pastry brush. Let glaze dry for a few minutes.