Preheat the oven to 350°F. Lightly spray 2 (6 cavity) doughnut pans with cooking spray. Set aside.
In a small bowl, toss the blueberries in 1 tsp flour. Set aside.
In another bowl sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Using an electric mixer cream together the butter, sugar, vanilla and almond extracts. Add the eggs one at a time beating well after each addition.
Add the softened dry ingredients alternately with the buttermilk beginning and ending with the dry. Stop and scrape the sides of the bowl. Beat just until fully combined.
Fold in the blueberries by hand until evenly distributed in the batter.
Fill the doughnut cavities ⅔ 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.
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 or at room temperature. Do not stack.