• Preheat the oven to 400℉ (200℃). Grease the wells in two 12-hole mini donut pans, using baking spray, or softened butter and a pastry brush.
• Melt the butter and set it aside to cool slightly.
• In a large bowl, sift together the flour, baking powder, butterfly pea powder, nutmeg, and salt. Whisk to combine.
• In a small bowl, whisk together the egg, milk, sugar, melted butter, and vanilla.
• Make a well in the dry ingredients. Pour in the beaten egg mixture, and stir to combine. Allow the batter to rest at room temperature for 20 minutes (to allow the blue colour to fully dissolve and the flour to hydrate.
• Scrape the batter into a piping bag with a ½-inch round tip or into a heavy-duty ziptop bag, then cut off one corner to make a ½-inch hole.
• Pipe the batter into rings in the wells of the mini donut pans, filling them each only half full.
• Bake for 6-8 minutes, until the donuts are dry on top, just golden at the edges, and spring back when lightly touched.
• Tip the pan over onto a cooling rack to let the donuts fall out of the pan. Leave to cool completely, then frost with the Cream Cheese Honey Glaze and decorate with a blueberry and small edible flowers on each one.

To make Cream Cheese Honey Glaze:

• Beat the softened cream cheese with an electric mixer until it is smooth and lump-free (or beat it with a spoon).
• Sift in the icing sugar and butterfly pea flower powder with a small sieve. (The butterfly pea powder can be very lumpy if not sifted before adding.)
• Beat in the honey and vanilla until smooth, scraping the bowl often to incorporate all the ingredients.
• Makes 24 donuts, two inches in diameter (less if the donuts are larger).