In a medium size bowl, whisk together the flour, sugar, baking powder and salt.  Make a large dip in the center of this mixture, as it is where you will be adding the wet ingredients later.  Set this aside.

In a separate medium bowl, beat the egg until frothy.  Then mix in 2 Tablespoons of oil and the milk.

Pour the wet ingredients (egg, oil, and milk mixture) into the dry ingredients (flour mixture).  Stir this gently until just mixed - the batter should still be a little lumpy.  (Do not overmix, or you will not get fluffy pancakes.)  

Allow the batter to rest for 10 minutes.  Gently fold in the blueberries.  

Heat your griddle to low- medium heat (about 250 degrees).  Use about 1 Tablespoon of oil to coat the pan.  

Ladle the batter onto the griddle.  Or you may use a ¼ cup measure if you want the pancakes to be uniform.  

Cook each pancake until the bottom is golden and bubbles begin to pop on the top.  Then flip and cook the other side.  

Best served hot.