In a large mixing bowl whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda. In another medium mixing bowl whisk together the buttermilk, eggs and melted butter until combined. Stir the wet ingredients into the dry until just combined. Stir in the blueberries.
Heat a medium non-stick skillet over medium-low heat. Add about 2 teaspoons of vegetable oil and heat until the oil is shimmering. Add about ½ cup of the pancake mixture to the pan and cook until bubbles appear and the underside is golden brown, about 2 minutes.
Use a spatula to carefully flip the pancakes and continue to cook until the pancakes are cooked through and golden brown, about an additional 2 minutes. Remove to a baking sheet and keep warm in the oven while repeating the cooking process with the remaining batter.