In a large bowl, combine flour, sugar, baking powder, and salt. In a small bowl, combine milk, egg and butter. Add the milk mixture to the dry ingredients and stir until just moistened. (The batter may be somewhat lumpy.) Fold blueberries into the pancake batter.
Lightly grease a griddle or large skillet. Heat the griddle or skillet over moderately high heat.
For each pancake, pour about 1/3 cup of the batter onto the hot griddle, cooking a few at a time. Cook the pancakes until several bubbles burst on the top and the bottom is light brown, about 3 minutes. Flip the pancakes and cook the other side until golden brown, about 2 more minutes.
Transfer the pancakes to a platter and keep warm. Repeat to cook the remaining batter, making a total of 8 pancakes. Serve with warm syrup, if desired.