In a bowl, mix the flour, sugar, baking powder, and salt.

In a separate bowl, whisk the milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and mix until smooth (avoid overmixing).

Gently fold in the blueberries.

Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.

Cook until bubbles form on the edges, then flip and cook until golden brown.