Combine flour, baking powder, Truvia and salt in a large mixing bowl. In another bowl, beat the eggs and add in the milk, and sour cream. Stir mixture into dry ingredients, just until moistened. Fold in the blueberries. If batter is too thick, lightly stir in more milk until the desired consistency. Pour batter by 1/4 cups onto a hot greased griddle or pan. Flip over when bubbles start to form on the top. Makes about 20 pancakes.