Directions:
Preheat oven to 375°F (190°C). Grease a mini muffin tin or line with mini muffin liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the fresh blueberries.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the pancake bites cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serve warm with maple syrup for dipping.
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