1

Stir together first 4 ingredients; make a well in center of mixture.

2

In a separate bowl, whisk together milk, egg, and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries.

3

Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with maple syrup.