In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the milk, egg, melted butter, lemon juice, and lemon zest.
Add the milk mixture to the flour mixture and stir with a rubber spatula until combined.
Heat a griddle or large skillet over medium-high heat.
Add 1-2 teaspoon of vegetable oil to the skillet. Once warm, add ¼ cup of the batter to the griddle and sprinkle with a few blueberries on each pancake.
Cook for about 3-4 minutes, or until bubbles form in the batter.
Flip and cook another 2-3 minutes.
Repeat with the remaining pancake batter.
Serve topped with additional blueberries and maple syrup.
Enjoy!