Preheat your oven to 350ºF (180ºC) and grease a 6-hole donut pan with butter or non-stick spray.

Whisk together melted salted butter, granulated sugar, whole milk, egg, and vanilla extract until smooth.

Sift all-purpose flour, baking powder, and table salt into the wet mixture, and gently fold until just combined.

Carefully fold in the wild blueberries to the batter ensuring even distribution.

Transfer the batter to the donut pan, filling each cavity about three-quarters full, smoothing the tops.

Bake for 13-15 minutes until lightly golden and a toothpick comes out clean. Let cool briefly.

In a saucepan, heat wild blueberries, mashing them to separate juice, then mix in powdered sugar until smooth.

Drizzle or spoon the glaze over cooled donuts and allow to set for about 20 minutes before serving.