Combine the flour, sugar, baking powder, baking soda. and salt in a medium bowl and whisk together.

Put the butter in a small microwave-safe bowl and melt in the microwave. Let the butter cool slightly so it's no longer hot, but still liquid.

Measure the milk and yogurt into a 2 cup liquid measuring cup, then add just the white from the egg. Whisk this mixture together until smooth.

Add the yolk to the butter and whisk together until smooth.

Pour the yolk and butter mixture into the milk mixture and whisk until smooth.

Add half the blueberries to the flour mixture and toss together. If you're using frozen berries, do not let them defrost first, put them into the flour mixture straight out of the freezer.

Pour the wet ingredients into the dry ingredients then gently mix together until just combined. It's okay if there are still a few small lumps of flour.

Heat a large non-stick skillet over medium heat until hot. Pour a small amount of oil into the pan and use a wadded up paper towel to distribute a thin coating of oil evenly around the pan.

Pour the batter into small pancakes around the pan. Quickly sprinkle some more blueberries onto each pancake to fill in the gaps and let the pancakes cook until the edges start to dry out, and you see large bubbles show up in the pancake. Flip the pancake over and cook until the other side is golden brown.