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In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, egg, and melted butter to blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined. (Don’t worry if the batter is a bit lumpy.) The batter will bubble and become spongy immediately.
Stir in the blueberries.
If necessary, lightly butter, oil, or spray your griddle or skillet. Preheat over medium heat or, if using an electric griddle, set to 350°F.
If you want to hold the pancakes until serving time, preheat your oven to 200°F.
Spoon ¼ cup of batter onto the griddle for each pancake, allowing space for spreading.
When the undersides of the pancakes are golden and the tops are lightly speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.
Serve immediately or keep the finished pancakes in the preheated oven while you make the rest of the batch.