In another mixing bowl, combine 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 Tablespoon sugar and 1/2 teaspoon salt. Add the dry ingredients to the egg and butter milk mixture. Stir by hand until the dry ingredients are mixed in. There will be some small lumps left.
If using, stir in the blueberries with as few strokes as possible. Heat the skillet or griddle over medium heat. Pour in enough vegetable oil to coat the bottom of the pan and wait until it is hot. Use a 1/4 cup measuring cup to scoop up the pancake batter and add it to the pan. Depending on the size of your skillet, you may be able to put more than one scoop in the pan at a time.
Cook until you see bubbles coming up through the middle of the pancake, about 2 minutes. Turn the pancakes over and cook until the underside is browned, about 30 seconds. Remove from the pan and keep warm. Add more oil to the pan before adding the next batch of batter. Serve warm with maple syrup.