In a large bowl, whisk together the two flours, oat bran, sugar, salt, baking powder and baking soda. In a separate bowl, beat the eggs, then add the melted butter, yogurt and milk. Stir to combine.
Pour the egg mixture into the flour mixture and stir just until blended. The batter will be thick. Fold in the blueberries.
Spoon the batter onto a preheated, oiled griddle or frying pan, using a 1/4 cup of batter for each pancake. Batter containing whole wheat tends to brown quickly, leaving the interior uncooked, so cook the pancakes slowly (4 to 6 minutes each) over low heat.