Preheat oven to 350F

1. Pop the can of biscuits and cut each one into quarters.
2. Melt butter in a medium-size (microwave safe) bowl, then add in the brown sugar and squeeze in half of the lemon juice. Stir well to dissolve the sugar.
3. Next, add the blueberries to the bowl. With a fork, smash about half of the berries and stir to combine. Add the biscuit pieces to the bowl and stir gently until all the pieces are coated in the sugar mixture.
4. With the non-stick cooking spray, coat 5 divots in the muffin pan and place 4 pieces of biscuit, along with some berries in each of the 5 divots. 
5. Bake for 10-12 minutes or until the biscuits are cooked and have started to brown.
6. While the biscuits are baking, make the icing. Combine the powdered sugar and the other half of lemon juice. Stir well to combine.
7. After the biscuits are finished baking, allow to cool for 5 minutes before removing from the pan then drizzle with the icing. Best eaten the day they are baked while still a little warm.