Mix the buttermilk, milk, beaten egg and melted butter in a bowl.
In a separate bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt.
Combine the wet and dry ingredients being careful not to over mix or the pancakes will be rubbery. It is ok if there are a few lumps, the batter won't be totally smooth.
Preheat the oven to 200 degrees to keep cooked pancakes warm.
Heat a nonstick skillet or griddle over medium-low heat and coat with 1 teaspoon of butter.
Add about 1/4 cup of pancake batter to the skillet and sprinkle with desired amount of blueberries. Cook for about 2-3 minutes.
It is time to flip them when the edges are set and and starting to turn light brown. Flip and cook another 2-3 minutes, until pancake is lightly browned. **Turn down the heat on the skillet if pancakes become too dark on the outside.
Add another dab of butter in between each pancake to ensure the pan is coated.
Keep cooked pancakes in the heated oven while cooking the remaining pancakes.
Serve warm with butter, syrup and/or fruit.