• Pre-heat oven to 350 degrees and lightly spray or brush a doughnut pan with cooking oil.
• Put blueberries, mint leaves and 1 tablespoon sugar in a blender. Blend until puréed. Set aside.
• Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of a stand mixer, beat together the butter and remaining sugar until light and fluffy. Add the eggs and mix to combine.
• Gently stir the flour mixture into the butter and sugar mixture, alternating with milk. Then stir in the blueberry purée and vanilla extract. Take care not to over-mix.
• Evenly distribute batter in a lightly oiled doughnut pan, filling tin almost all the way. I recommend putting batter in a Ziplock bag, cutting off a corner, and piping batter into the doughnut pan.
• Bake for 12-14 minutes, until doughnuts are light and springy and just beginning to turn golden at edges.
• Remove from oven and let rest in doughnut pan for a few minutes, before removing to a wire rack to cool completely.
• When doughnuts are completely cooled, dip them in lime mint icing to coat tops. Allow the icing to cool and harden.

Lime Mint Dressing

• Whisk together all ingredients together in a medium bowl.