Combine milk with vinegar in a medium bowl and set aside for at least 5 minutes to "sour".
Rinse and pat dry your blueberries with a paper towel. Set Aside.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set Aside.
Put butter into a small bowl and melt in the microwave.
Meanwhile in another small bowl whisk eggs. This way if any shell accidentally gets in, it won’t ruin the rest of the ingredients.
Whisk egg and melted butter into the large bowl of "soured" milk.
Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Add your blueberries to the batter and fold in.
Heat a large skillet over medium heat or 180 Degrees, and coat with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. I recommend only flipping once this keeps your pancakes nice and fluffy.