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Preheat oven to 325 degrees F. Two 6-well donut pans, sprayed with nonstick spray.
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In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
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In another bowl, whisk together eggs, milk, butter, and vanilla and almond extracts. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in blueberries.
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Spoon batter into resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
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Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
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Let donuts cool in pans on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to icing.