In a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the milk, egg, butter, lemon zest and lemon juice.
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 to 2 teaspoons of vegetable oil to the skillet. Once warm, add ¼ cup batter to the griddle and sprinkle with a few blueberries on each pancake.
Cook for 3 to 4 minutes, or until bubbles form in the batter. Flip and cook for another 2 to 3 minutes. Repeat with the remaining pancake batter.
Serve topped with additional blueberries and maple syrup. Enjoy!