Preheat oven to 400 degrees. Spray 8 large muffin cups with cooking spray.
In small bowl, mix together ⅓ cup sugar and ¾ cup fresh blueberries. Spoon about 2 tablespoons into bottom of each muffin cup.
Mix Bisquick, ¼ cup sugar, egg and milk together in bowl with spoon. Beat vigorously for about 30 seconds, then fill each muffin cup about ⅔ full of batter.
Bake 15 minutes or until tops are golden brown. Invert onto warm rack. Serve warm with butter sauce.
Butter Sauce
In medium saucepan, heat sugar and light cream to a boil, stirring constantly. Remove from heat and use hand or stand mixer to beat in butter and vanilla.
Notes
These are best served warm the same day.
Try it with a cranberry twist. Use 1 cup cranberry-orange relish in place of the blueberries and use just 1/4 cup sugar for the muffins. Prepare butter sauce the same way.
Try another fruit: blackberries, raspberries, acais, huckleberries, diced strawberries or diced peaches. (Note: I haven't done this yet, but I want to.)
Serve with a dollop of whipped cream or a scoop of ice cream to turn it into a dessert.
This professional baking grease is a big help in preventing muffins (or any baked goods) from sticking to your pans.