In a large mixing bowl, combine all dry ingredients. In a separate bowl, whisk egg and oil together. Stir in buttermilk. Stir together liquid and dry ingredients - do not over mix. Add more buttermilk to thin batter as necessary. Fold blueberries into batter*. Pour 1/4 cup of batter onto lightly greased, pre-heated griddle (325-350 degrees F on electric skillet). Turn pancakes when bubbles form. Cook until golden brown.

*For more even distribution of blueberries, try dropping 8-10 blueberries onto each pancake, and then cover with "dab" of additional butter.

Photo and Recipe Courtesy of Whole Foods Market.