Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
To make the Doughnuts: In a small bowl, toss the blueberries with 1 teaspoon flour. Set aside.
In a medium bowl use a whisk to sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a large bowl, use an electric mixer to cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
Add the sifted dry ingredients alternately with the buttermilk beginning and ending with the dry ingredients. Stop and scrape the sides of the bowl periodically beating just until fully combined.
Fold in the blueberries by hand until evenly distributed in the batter.
Fill the doughnut cavities 2/3 full using a large Ziploc bag with the end cut off or spoon into the cavities.
Bake for 10-12 minutes until a toothpick inserted into the center comes back clean. Broil for 2 minutes to brown the tops, if desired.
Cool in the pan for 10 minutes then carefully remove to a cooling rack to cool completely.
To make the Glaze: In a small bowl, mix together the ingredients for the glaze. Add additional buttermilk 1 Tbsp at a time to thin as needed. Drizzle over the doughnuts.
Store doughnuts chilled in an airtight container. Do not stack.