In a large bowl, add the flour, baking powder, baking soda, and salt and toss with a fork to combine. In another bowl, whisk the eggs and buttermilk until blended. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix quickly until smooth. Fold in the ¼ cup melted butter and blueberries. Set aside for 15 minutes at room temperature for the flour to hydrate.

Heat a large non-stick skillet or griddle over medium heat. Add a drizzle or melt a dollop of the butter in the skillet, tilting the pan to coat. Add about ⅓ cup batter for each pancake, spreading the blueberries evenly over the batter. Cook until the underside is golden and the top is dotted with bubbles, about 3 minutes. Use a spatula to flip and cook the other side until lightly browned, about 3 minutes longer.

Transfer to a plate and keep warm or place on an oven-proof baking dish in a preheated 250°F oven. Repeat with the remaining batter, adding more butter to the skillet or griddle as needed. Serve with more butter, maple syrup, honey, or a dusting of powdered sugar.