In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and whisk until just combined.
Gently fold in the blueberries.
Heat a non-stick pan or griddle over medium heat. Scoop 1/4 cup of the batter onto the pan for each pancake.
Cook the pancake until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve hot with whipped cream and maple syrup.
