On wax paper thoroughly stir together the flour, baking powder, baking soda andsalt. In a medium bowl beat egg until thickened and pale lemon color; add dry ingredients, buttermilk and melted butter; stir until dry ingredients are moistened but mixture is still lumpy.
Fold in blueberries. Using 1/4 cup batter for each pancake, bake on a greased hot griddle; batter will be thick so use a small spatula to help it onto griddle, then spread until each pancake is between 3 and 4 inches in diameter.
Bake until brown on underside, then turn and brown topside. Serve hot with extra butter and maple syrup.