Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray and set aside.
In a large bowl, combine the Bisquick, melted butter and sour cream until they are just moistened. Some clumps may exist but don't overmix the batter.
Fold in the blueberries with a rubber spatula.
Pour the batter into the muffin cups until they are 2/3 full.
Bake for 20 to 25 minutes, until the biscuits are browned. Let the biscuits sit for 5 minutes before removing them from the pan.
Meanwhile, make the glaze by whisking the powdered sugar, lemon juice, lemon zest and salt in a medium-sized bowl until smooth.
Drizzle the glaze over the biscuits and serve immediately.