Peel and core 1 apple. Cover with water in a small pot and heat over medium until softened. Place in blender or food processor and puree. Allow to cool to room temperature, then pour into a large bowl. Whisk in egg, milk and oil.

In a small bowl, combine flour, baking powder, and baking soda. Stir dry ingredients into egg mixture until just combined; there will be lumps. Fold in blueberries. Set aside for 5 minutes.

Heat a large skillet over medium. Melt 1 tablespoon butter on skillet. Drop batter by the 1/4 cup onto skillet and cook for 2-3 minutes or until bubbles form and edges look dry and airy. Flip and cook an additional 1-2 minutes or until golden brown. Continue until all batter is used. More butter may be used as needed.

Core and slice remaining apple. Top pancakes with maple syrup and serve apple slices on the side.