Combine milk, egg and sour cream, beat well. Stir together flour, baking powder, sugar, and
salt; add to milk mixture. Beat just until large lumps disappear.
Stir in the butter. Fold in the blueberries.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with blueberry syrup, if desired.