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Sift together flour, baking powder, sugar, and salt in a large bowl.
In a separate bowl, whisk milk and egg until blended.
Stir wet ingredients into dry ingredients until just combined.
Add melted butter and fold in blueberries gently.
Let batter rest for 1 hour.
Heat lightly oiled griddle or nonstick pan over medium-high heat.
Pour ¼ cup batter for each pancake onto the griddle.
Cook until bubbles form on top, flip, and cook until golden brown. Serve hot.