Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
Sift your flour into a large mixing bowl. Add the rest of the ingredients, except the blueberries, and mix until a thick dough remains. Fold through the blueberries.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan. Lightly wet your hands and shape into the donut cavities. Do not overfill.
Bake for 10-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
TO STORE: You can store blueberry baked donuts at room temperature, provided you intend to eat them within 2 days. To keep them longer, store them in the refrigerator for up to 5 days. TO FREEZE: Place donuts in a ziplock bag and store them in the freezer for up to 6 months.