In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.
In a separate bowl, whisk together the whole milk, egg, melted unsalted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2 minutes or until golden brown and cooked through.
Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the blueberry muffin pancakes warm with maple syrup, additional butter, or your favorite toppings.