• Plan ahead and bring out the butter and egg from the refrigerator and let them come to room temperature.
• Preheat oven to 350°F. Spray your donut pan well with non-stick cooking spray. You can also use softened butter instead of cooking spray. Set aside.
• In a mixing bowl, whisk together the dry ingredients - flour, baking powder, and salt.
• In the bowl of your stand mixer or a separate mixing bowl, mix together room temperature butter and sugar at medium speed until light and creamy, about two minutes. Then mix in the egg for about a minute or until the mixture is pale in color.
• In a liquid measuring cup add the milk, lemon juice, lemon zest, and vanilla. Mix and add to the egg, butter, and sugar mixture. Incorporate until fully combined.
• Add the dry ingredients to the wet ingredients and mix until just combined, scraping down the sides. Make sure not to over mix the batter. Gently fold the blueberries into the batter.
• Transfer the batter into a piping bag or a heavy duty zip top bag. Evenly pipe the batter between all the donut pan cavities. This is a small batch recipe that will make 8 donuts. So if you have a 6 cavity pan, you can make some mini muffins with the remaining batter.
• Bake at 350°F for 10 minutes or until a toothpick inserted into the donut comes out clean. Remove from the oven and allow the donuts to cool in the pan for about 10 minutes.
• Then carefully take the baked donuts out onto a wire rack to cool. The donuts are delicate so make sure they do not break while transferring out of the pan.

To make the glaze:

• In a medium sized, wide mixing bowl, whisk together the powdered sugar and lemon juice until well combined. Add chopped mint. You can add more lemon juice (or milk) to thin out the glaze or add more powdered sugar to thicken the glaze as needed.
• Dip each donut into the glaze and place onto the wire rack. Serve and enjoy!