In a large mixing bowl, combine buttermilk, milk, beaten egg, and melted butter. Whisk until smooth.

In another bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt until well mixed.

Gently pour the wet ingredients into the dry ingredients and fold until just combined; some lumps are okay.

Preheat your oven to 200°F (93°C) to keep pancakes warm.

Heat a nonstick skillet over medium-low heat and lightly grease with butter.

Pour about ¼ cup of batter for each pancake, sprinkle fresh blueberries on top, and cook until edges set.

Flip and cook for another 2-3 minutes until golden brown and fluffy.

Transfer cooked pancakes to the warm oven and repeat until all batter is cooked.

Serve warm with butter, syrup, or fresh fruit.