Mix the dry ingredients. In a separate bowl, mix buttermilk, melted butter and eggs.

Pour the liquid ingredients into the dry ingredients.

Stir just until the dry ingredients are moistened; don't worry about small lumps.

The batter improves if it is prepared to this point and allowed to rest in the refrigerator overnight. Stir in the blueberries just before cooking.

Heat a slight amount of oil in a frying pan. When the pan is hot, pour batter from a spoon held low over the pan. Cook for 2—3 minutes, until bubbles form on top but don't break, then turn when underside is browned. Continue cooking for about 2 minutes until browned on both sides (although second side will not be as evenly browned). Serve immediately or keep warm in oven.