Make the Dough:

1. In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, sugar and melted butter. Sprinkle with yeast, and let stand for 5 minutes to allow the yeast to proof.
2. Add the egg, lemon zest and almond extract, and mix until well combined. With the mixer running on low speed, gradually add the flour, a half-cup at a time, until the mixture starts to come together. Add the blueberries, lemon peel, almond flour, salt, and nutmeg, and mix on low speed until the dough pulls away from the sides of the bowl and forms a soft, elastic ball.
3. Transfer the dough to a lightly oiled mixing bowl, and cover loosely with a clean dishtowel. Set aside to rise in a warm, draft-free spot until doubled in size, about 60-90 minutes.
4. Punch down the dough. Transfer to a lightly floured work surface, and divide into 20 pieces. Roll each piece into a ball, and arrange in a greased 9x-13" pan. Cover the pan with a dishtowel or plastic wrap, and set aside to rise for 45 minutes.

Prepare the Glaze and Bake the Buns:

1. While the buns are rising, preheat the oven to 375ºF.
2. Bake the buns for 30-35 minutes, or until tops are golden brown. Meanwhile, prepare the glaze by simmering the sugar and water in a small saucepan over medium-high heat until the sugar dissolves.
3. Brush the warm glaze onto the buns as soon as they come out of the oven, and set aside to cool completely.

Make the Icing and Decorate the Buns:

1. In a small bowl, whisk together the icing sugar, milk and almond extract until smooth. Transfer to a piping bag fitted with a plain tip, and pipe crosses onto the tops of the buns. Let the icing set up for at least an hour before serving.