In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, combine the milk, egg, and melted butter. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Heat a skillet over medium heat and add a little butter to grease the pan.

Pour the batter into the skillet, forming a large pancake. Cook for about 5-7 minutes until bubbles form on the surface.

Carefully flip the pancake and cook for another 5-7 minutes until golden brown and cooked through.

Slide the pancake onto a plate, slice into wedges, and serve warm with maple syrup or additional blueberries.