Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together the buttermilk, melted butter, and egg in a medium bowl.
Whisk the wet ingredients into the dry ingredients, then fold in the blueberries.
Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease.
For each pancake, spoon a scant ½ cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side.
Repeat, buttering the skillet between batches.
Serve topped with butter and maple syrup.
