Sift together dry ingredients.
In a separate bowl, beat eggs, then mix in milk and oil.
Lightly stir the liquid mixture into the dry.
If fresh blueberries are not available, drain canned blueberries or defrost frozen berries in sieve. Lightly fold drained blueberries into batter.
Cook on hot griddle sprayed with nonstick oil. Flip to cook on other side when light golden brown. Serves 6.