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1
Heat oven to 325°F. Spray 24 doughnut cups in mini doughnut pans with cooking spray.
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2
In large bowl, stir together flour, granulated sugar, baking powder and salt. Stir in eggs, 1 cup milk and the yogurt. Fold in blueberries. Fill each doughnut cup 3/4 full.
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3
Bake 7 to 8 minutes or until doughnuts are puffed and edges pull away from pan. Remove doughnuts from pan. Cool completely on cooling rack, about 30 minutes.
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4
To make glaze, beat powdered sugar, 1 tablespoon milk and the vanilla with whisk until smooth. Stir in food color to tint glaze pale pink. Dip top of each doughnut into glaze. Decorate with candy sprinkles. Let stand until glaze is set before serving.
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