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Preheat the oven to 425˚F (220˚C). Place the muffin tin in the oven while it heats – it needs to be super hot when you add in the batter. You'll have the best results with a nonstick muffin tin.
Add the flour, milk, eggs, sugar, vanilla, lemon zest and salt to a blender and blend until completely smooth. You may need to scrape down the sides once to fully incorporate all of the flour. Let the batter rest at room temperature while the oven preheats.
Add the blueberries, lemon juice and zest and maple syrup to a small saucepan and bring to a simmer, then reduce heat to low and cook for 8-10 minutes, until slightly thickened. Remove from heat and let it cool while you bake the pancakes.
Carefully remove the heated muffin tin from the oven and add a little less than 1 tsp of butter to the bottom of each tin and swirl it around. Immediately fill each tin about halfway with batter, then return to the oven as quickly as possible.
Bake for 12-15 minutes, until the edges are golden brown and very puffy. Once you remove them from the oven, they'll start to deflate (and that's totally normal!).
Let them cool for a few minutes in the pan, then remove and serve warm with the compote. If desired, sprinkle with more lemon zest and dust with powdered sugar before serving.