• Preheat the oven to 350F.
• Prepare a mini donut pan by spraying each well with cooking spray and then setting aside.
• In a large bowl, whisk together the flour, sugar, baking soda, salt and chamomile tea until just combined.
• In a medium bowl, whisk together the melted and cooled butter, buttermilk, egg, vanilla and poppyseeds.
• Carefully fold the wet ingredients into the dry until just combined.
• Spoon the batter into the donut pan wells about 2/3 full (do not overfill).
• Bake 8-10 minutes, or until starting to turn golden brown and firm to the touch.
• Remove the pan from the oven and allow to cool in the pan on a wire rack for a few minutes before removing the donuts from the pan and allowing to cool completely on the wire rack.

To make the frosting:

• In a medium bowl, whisk together the blueberry puree, powdered sugar, and milk until desired consistency (you can add more milk to make it thinner or more powdered sugar to make it thicker - I think thicker is better because it stays on the donuts better).
• Dunk each cooled donut into the glaze and then drip dry on the wire rack (place newspaper, a cookie sheet or something under the wire rack to catch the drips!).
• Enjoy!