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

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

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined.

Gently fold the blueberries into the batter.

Preheat your non-stick skillet or griddle over medium heat.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.

Carefully flip the pancakes and cook for another 2-3 minutes until golden brown.

Remove the pancakes from the skillet and serve immediately with syrup or toppings.