In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the milk, egg, and melted butter. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Preheat a griddle or non-stick skillet over medium heat and lightly grease with butter.

Pour 1/4 cup of batter for each pancake onto the griddle.

Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, about 2 more minutes.

Serve warm with maple syrup, additional blueberries, or your favorite toppings.