In a large mixing bowl, whisk together 1 1/2 cups flour, granulated sugar, baking powder, and salt.
In a separate bowl, beat the egg with the milk, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in the fresh blueberries carefully.
Preheat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour about 1/4 cup of batter per pancake onto the skillet to form pancakes. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 2 minutes until golden brown and cooked through. Repeat until all batter is used, keeping pancakes warm.
To make the streusel topping, combine 1/4 cup flour, brown sugar, and ground cinnamon in a small bowl.
Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
To assemble the pancake bowls, stack 3 pancakes per serving in a bowl. Sprinkle the streusel topping generously over the pancakes.
Serve immediately and enjoy your Blueberry Muffin Pancake Bowl warm.