Place a large skillet or griddle on a medium-low heat. In a medium bowl, combine all the dry ingredients. Whisk well to combine.
Add the buttermilk, egg and melted butter. Stir to combine. Do not over mix as this will make pancakes tough. A few lumps in the batter are fine. Batter should be fairly thick. If thinner pancakes are desired, add a bit more buttermilk to loosen slightly.
Test the skillet/griddle by shaking a few drops of water onto the surface. Drops should sizzle, then disappear. Adjust heat as needed. Pour 1/4 cup batter for each pancake. Dot surface with blueberries. Flip when bubbles appear on the surface and edges seem dry. Cook for 1 minute more or until browned on the bottom. Repeat with remaining batter.
Serve with warmed maple syrup and butter, and more blueberries, if desired.
Notes
-buttermilk can be substituted with "soured" milk. Just add 2 tablespoons of white vinegar or lemon juice to 3/4 cup milk. Set aside for 5 minutes and proceed with the recipe as usual.