In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the buttermilk, egg, and melted butter, mixing until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Fold in the blueberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for an additional 1-2 minutes until golden brown.
Repeat with the remaining batter.
Serve warm with maple syrup, additional blueberries, or your favorite toppings.