In a large bowl whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt together.

In a smaller bowl whisk egg, milk, and vanilla extract.

Pour melted butter into the flour mixture and stir until small crumbs form.

Next, add the egg mixture into the flour mixture, and lastly fold in blueberries.

Place dough on a heavily floured surface and sprinkle the top before rolling out.

The dough will be soft but we don't want it very sticky

Using a donut cutter, cut out the donuts.

Fold the extra dough gently bringing it together in a ball to roll out again.

Try not to overwork the dough.

Heat the vegetable or canola oil in a dutch oven or large enough pot to fry 2-3 donuts at a time.

Test the oil temperature with a donut hole first. It should sink and then float within 10 seconds.

Fry donuts and let drain on wire rack, preferably over a baking sheet.

Add all the ingredients to a bowl and wisk them together.

If the glaze is really thin you will have a light coating, it can be thickened up by adding more sifted powdered sugar.

You can dip the donuts in glaze, or spoon the glaze on.