Preheat oven to 420oF (215oC).
Grease donut pan (I used silicon pan) with cooking spray and set aside.
In the bowl mix the dry ingredients together (flour, baking powder and salt) and set aside.
In the bowl of stand mixer add eggs and granulated sugar. Whisk for 2-3 minutes.
Add melted butter and warm milk. Whisk again until combine.
Add dry ingredients into wet ingredients and mix again. Fold blueberries into batter gently.
Place batter into plastic pipping bag with end cut off about ½”. Fill donut cavities about ¾ full.
Bake at 420oF (215oC) for 12-15 min or until tops are lightly browned. Let donuts cool in pan for 10 -15 minutes before gently inverting pan and taking donuts out.
Dip each donut into the lemon glaze. Place onto wire rack to allow excess glaze to drip down. You can also use a spoon to cover donuts with the glaze.