In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together yogurt, egg, and milk. Stir wet ingredients into dry ingredients until just combined. Gently fold in blueberries.
Melt butter or heat oil in a large skillet or electric griddle. Pour ¼ cup of pancake mixture onto hot griddle.
Cook for two minutes, or until edges begin to bubble and the bottom turns golden brown.
Gently flip over to other side and let cook for another 1-2 minutes. Repeat with remaining batter until all pancakes are cooked.